When I smoke my summer sausage I take them out of the refrigerator and leave them at room temperature for 2 hrs. I then put them in the smoker at 110 degrees for 2 hours with the door cracked open no smoke. Here is my question. I then bump the temperature up to 120 degrees and apply the smoke. I bump the temperature up every hour 10 degrees until I hit 180 degrees. I am applying smoke throughout the whole process. My questions are should I keep applying the smoke and should the vent be open 100%. When the internal temperature reaches 152 degrees I pull the sausage and give it a cold bath until the internal temperature is 110 degrees
Bones
Bones