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Smoking fresh Polish sausage

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    Smoking fresh Polish sausage

    I have some very high quality fresh Polish sausage from a local Polish butcher shop. I want to smoke it. What smoker temperature should I use to get that beautiful mahogany color? What finish IT should I cook to? About how long will it take? Any other advice? Oh and I will be using my pellet cooker for this.

    Thanks as always for your advice Pitmasters!

    #2
    I typically run 200-225. I hit 155-160. Rinse with the hose immediately after removing from the smoker and let bloom at room temperature.

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      #3
      I do as close to 225 as I can get the kettle to run with pretty heavy smoke. About 160 IT and then into an ice bath to tighten the casing and stop it cooking. Then into the fridge uncovered on a cooling rack overnight to cure. I like to flip the sausage over about halfway through to even out the color/

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