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Chatting and General Stuff
Cooks' Corner
Tips on sausage makin’
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<blockquote data-quote="Canhunter35" data-source="post: 2433066" data-attributes="member: 101677"><p>[URL unfurl="true"]https://jbsausagesupplies.com/[/URL]</p><p>This is the website.</p><p>On the dinner sausage I never put a probe in, it's still raw in the middle, I'm just putting smoke on it, so I'll heat the smoker up then put my sausage in, temp drops to say 130f, let it warm up for 20min, then I put my cold smoker on to really put the smoke to it, it's heated by a pellet pro unit I bolted onto the side. I smoke for an hour then kick the door open and cool it before wrapping and freezing.</p><p>The summer sausage and snack sticks I cook to and internal temp of 165f. I use a Weber wireless temp deal that I run through the door and leave in a sausage the whole time, it hooks up to my phone and gives me the temp</p></blockquote><p></p>
[QUOTE="Canhunter35, post: 2433066, member: 101677"] [URL unfurl="true"]https://jbsausagesupplies.com/[/URL] This is the website. On the dinner sausage I never put a probe in, it’s still raw in the middle, I’m just putting smoke on it, so I’ll heat the smoker up then put my sausage in, temp drops to say 130f, let it warm up for 20min, then I put my cold smoker on to really put the smoke to it, it’s heated by a pellet pro unit I bolted onto the side. I smoke for an hour then kick the door open and cool it before wrapping and freezing. The summer sausage and snack sticks I cook to and internal temp of 165f. I use a Weber wireless temp deal that I run through the door and leave in a sausage the whole time, it hooks up to my phone and gives me the temp [/QUOTE]
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Tips on sausage makin’
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