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Tough skin on sausage


Fire Starter
Joined Feb 20, 2021
Ok, I made up some tasty Hungarian style sausages. I'm a newbie , my question is:

I smoked them in a cold smoke for 5-6 hours then put on a hot smoke at 275 for an hour. The skin/casing on the sausage was tough. How can this be prevented?
I am open to any ideas.



Smoke Blower
Joined Oct 7, 2020
In my experience, I think the 275 deg for the hr was what did it. I've attempted to smoke sausage at a "lower" temp and had dismal results, tough casings. If they are fresh sausage it's best to just put then on a hot grill.

Again, this is just my experience.


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