Hey Guys,
My plan is to do some pork/beef smoked sausage for Saturday. Usually i just make the sausage before hand, vacuum seal and when im ready for them i just thaw and smoke at 275 or so until ready. I also dont use any prague powder for this method.
The issue im facing is that i wont have access to the smoker on Saturday so wanted to make at home, smoke them and when i get to the event just throw them on the grill.
What is the best method to do this? Do i hot/cold smoke? Do i use prague powder? I saw a method on yourtube where they are hotsmoked to 150, put in an ice bath to stop cooking and vacuum sealed. Is this best?
Thanks in advance.
My plan is to do some pork/beef smoked sausage for Saturday. Usually i just make the sausage before hand, vacuum seal and when im ready for them i just thaw and smoke at 275 or so until ready. I also dont use any prague powder for this method.
The issue im facing is that i wont have access to the smoker on Saturday so wanted to make at home, smoke them and when i get to the event just throw them on the grill.
What is the best method to do this? Do i hot/cold smoke? Do i use prague powder? I saw a method on yourtube where they are hotsmoked to 150, put in an ice bath to stop cooking and vacuum sealed. Is this best?
Thanks in advance.
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