- Feb 27, 2015
- 53
- 17
I am making the Rytek Kutas recipe of Thuringer. It says to smoke the sausage at 100F for 8-10 hours.
I am not sure if I can hold the temp at 100 for 8-10 hours in my barrel smoker. I can easily smoke it for that long with a pellet tube but I dont think hardly any heat will be generated.
Does the 100F temp do anything for the recipe?
Does it make the sausage bloom or give it the tang?
What if I cold smoked it then added some low 150 ish heat to get it up to internal temp?
thanks haeffnkr
I am not sure if I can hold the temp at 100 for 8-10 hours in my barrel smoker. I can easily smoke it for that long with a pellet tube but I dont think hardly any heat will be generated.
Does the 100F temp do anything for the recipe?
Does it make the sausage bloom or give it the tang?
What if I cold smoked it then added some low 150 ish heat to get it up to internal temp?
thanks haeffnkr