- Feb 10, 2009
- 428
- 38
Refresh my memory......what is reason for smoking sausage until internal temp reaches 150F? It is fully cooked by then, but does it need to be?
Could one treat it like bacon and smoke it for a couple hours until you get good color and flavor, and stop then? Say internal temp of only 120F or 130F? Just like a fresh sausage, its going to be cooked again anyway. Grilled or poached until brown.
Could one treat it like bacon and smoke it for a couple hours until you get good color and flavor, and stop then? Say internal temp of only 120F or 130F? Just like a fresh sausage, its going to be cooked again anyway. Grilled or poached until brown.
