So I made my first ever batch of summer sausage with a proven good recipe from a friend of mine. The only thing I changed was instead of using liquid smoke I decided to smoke it myself.
Minus a 15 min window where the temps jumped to 250 degrees, the smoking went well. Kept it between 190-210 for about 4 hours using only oak wood.
The problem is my links taste bitter and like plastic. Do you think it was because of the brief temperature spike or am I overlooking something?
Thanks for your help.
Minus a 15 min window where the temps jumped to 250 degrees, the smoking went well. Kept it between 190-210 for about 4 hours using only oak wood.
The problem is my links taste bitter and like plastic. Do you think it was because of the brief temperature spike or am I overlooking something?
Thanks for your help.