OK, before I attempt my first sausage cookout, (first time using my model 50) I have a few questions I hope some of our regulars could answer.
1) How do you hang the summer sausage and the fresh sausage links? I figure for the summer sausage, I could hang them from the top grate from the casing string. (I would like to make full 3lb summer sausages) I can't think of any way to hang a string of linked fresh sausage.. please help. ( pics would be great.)
2) I am a bit confused with the cure vs. no cure sausage. I want to stuff the sausages (fresh and summer) and smoke them afterwards. I prefer to eat my fresh sausages (especially kielbasa straight out of the smoker). Do I need to add cure?
3) Does position of the sausage within the smoker matter? Most of the pictures I have seen look like have batches of 3lb sausages. Is this because of the sausage hanging too close to the heat source?
Any help is appreciated.
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