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Homemade Farmer Sausage
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I have always been interested in smoking sausage but a little afraid to give it a go. With that setup in the photo at what temperture are you smoking it and for how long? After this phase how long can you refrigerate the sausage? Any issue freezing it?
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First stage we smoked at a temp of 140° F for about 60-90 min, using medium smoke.
Second stage we smoked the sausage at 165 F for about 10-20 min.ot smoking .Third stage we smoked at a temp of 190° F until the inside of the meat reaches 155° F . We put sausages in a ice cold water bath to cool down , wiped dry and put in fridge to bloom overnight . package meat and put in freezer with no problems.
Good book to get Charcuterie The Craft Of Salting , Smoking & Curing
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