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re: Homemade Smoked Deer Sausage
Posted on 2/22/21 at 5:04 pm to mylsuhat
Posted on 2/22/21 at 5:04 pm to mylsuhat
I feel like you should have gotten a little more color for smoking it 5 hours. But it doesn't matter you'll end up putting it on the pit to heat it anyway. Good process. Good finished product. Well done! Nothing better!
Posted on 2/22/21 at 7:44 pm to mthorn2
I have a cold smoke attachment for my master built smoker and it works very well for smoking damn near anything. It works very well with cheese and fish. What I do for my smoked sausage is let it sit in the cold smoke for a few hours then being the temp up in the main smoker to get it fully cooked. Sometimes I don’t even bother to cook it in the smoker I just make the sausage, cold smoke it for 4-5 hours then package and freeze. I will cook the sausage when I use it so making it fully cooked from the start is a waste of time. Now anytime I give sausage away I always make sure to cook it to a minimum of 145F internally. This ensures that whomever I am giving the sausage doesn’t eat basically raw pork. The cold smoker attachment I have is in the link below.
Masterbuilt slow smoker
Masterbuilt slow smoker
Posted on 2/23/21 at 6:03 am to mthorn2
quote:agreed. I mentioned it earlier in this thread that I believe I over loaded the smoker. Like you said though, I will be grilling it or cooking in a pot so it'll work just fine.
I feel like you should have gotten a little more color for smoking it 5 hours. But it doesn't matter you'll end up putting it on the pit to heat it anyway. Good process. Good finished product. Well done! Nothing better!
I am happy with the results and I do plan on getting a cold smoke attachment for next time
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