Reply to "Making Sausage"

Former Member

Thanks Tjr. Nice tips. The 75 minute cold smoke was just to dry the casings some (according to CS instructions), and there was NO wood involved then. I did hot smoke them (using a 1 oz chunk of CS hickory) after the drying process for almost 2 1/2 hrs to an internal temp of 156.

I was thinking of maybe taking a 2" long, 1/4" dowel and cutting a "V" in each end. Place each end of this V on the "string" connecting the links so it would hold them apart. Easy to make & test. And the best part is, the experiments are edible!

4/28/049:07 AM

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