wittdog
Master Chef
Rag said:nice stuff Dogger.
Gonna start grinding some pork, shortly, for polish sausage. I will have cure in it, so what temp profile should I run in the smoker?
Happy Birthday D
Place sausage in smokehouse preheated to 120*. Keep for an hour or until casing are dry.
Gradually raise temp of smokehouse to 165* Apply heavy smoke for about 4hrs.
Continue to cook sausage until the sausage’s internal temp is 152*
Remove from smokehouse and cool with cold water until internal temp is 110* Allow to bloom till desired color is reached.
Place in Fridge overnight. Then cook or vac pac.