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Cooks' Corner
Tips on sausage makin’
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<blockquote data-quote="Canhunter35" data-source="post: 2433006" data-attributes="member: 101677"><p>I cool the sausage, cause it's dinner sausage it still needs cooking, so I cool it, then Saran and brown paper wrap then freeze it. Good for frying and bbq. When I make summer sausage and snack sticks I smoke until in internal temp reaches 165f. Then I throw summer sausage in ice water to cool it and stop cooling, snack sticks I just open the smoker door and let the cold air do it's work. I keep the smoker temp from 180-200f for all of it</p></blockquote><p></p>
[QUOTE="Canhunter35, post: 2433006, member: 101677"] I cool the sausage, cause it’s dinner sausage it still needs cooking, so I cool it, then Saran and brown paper wrap then freeze it. Good for frying and bbq. When I make summer sausage and snack sticks I smoke until in internal temp reaches 165f. Then I throw summer sausage in ice water to cool it and stop cooling, snack sticks I just open the smoker door and let the cold air do it’s work. I keep the smoker temp from 180-200f for all of it [/QUOTE]
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Tips on sausage makin’
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