Made a batch of Jalepeno Cheddar summer on Monday. Did everything as I usually do and which produces good results, however, this particular batch did not take the smoke well for some reason. I let sausage get almost to room temp before putting in smoker at 100 degrees. 1st hour was no smoke, then added smoke (cherry) for 5 hours while maintaing 100 degrees. I vac sealed and finished in a sous vide bath for 3 hours at 151. Texture and everything else was perfect but weak on smoke flavor. Used PS 2.5" fibrous casings. After smoking I hung in basement for 2 hours, then hung in fridge til this aft.
Is it possible put back cold smoker and add more smoke for a few hours, or am I just wasting time?
Thanks for any help.
Is it possible put back cold smoker and add more smoke for a few hours, or am I just wasting time?
Thanks for any help.