gonna try some smoked sausage soon but i need to learn from yall first. i dont want to case it myself, just smoke and serve. any good hints and recepies??
Original Post
Mornin',
you might watch when Winn-Dixie,etc. does their buy one lb for $3 and get two free.
Makes a great food cost.
Your supplier there will have Bryan's,Ekrich,Hillshire Farm,etc.
They are precooked and you can buy assorted.
Hot,mild,skinless.etc.[from the grocery sales]
Freezing doesn't seem to affect them either.
Cook till they break a good glisten and they are ready to serve.
They just need to get back up to above 140�internal to kill the bugs.
I have not had the skins toughen im my Cookshacks,because of the moisture,but they can toughen at higher temp or long heat in other cookers.
I time them to what I have in the cooker,so I'm not doing a lot of door opening.
At 225�, they are about the same for 45 mins. as they are for 90 mins.
Since you like frying things,put a stick in a piece,cornmeal batter it,and sell to all those kids near you.
It you want to go the harder route and more expensive,buy the fresh links from the supplier,cook at 225� to about 153�-157�,serve on a bun with good mustard.
To hold them,some folks cook to about 145� and place in a little warm water,beer,stock,etc.
Leave in a half pan in the just warm part of you pit.
Hope this helps a little.
you might watch when Winn-Dixie,etc. does their buy one lb for $3 and get two free.
Makes a great food cost.
Your supplier there will have Bryan's,Ekrich,Hillshire Farm,etc.
They are precooked and you can buy assorted.
Hot,mild,skinless.etc.[from the grocery sales]
Freezing doesn't seem to affect them either.
Cook till they break a good glisten and they are ready to serve.
They just need to get back up to above 140�internal to kill the bugs.
I have not had the skins toughen im my Cookshacks,because of the moisture,but they can toughen at higher temp or long heat in other cookers.
I time them to what I have in the cooker,so I'm not doing a lot of door opening.
At 225�, they are about the same for 45 mins. as they are for 90 mins.
Since you like frying things,put a stick in a piece,cornmeal batter it,and sell to all those kids near you.
It you want to go the harder route and more expensive,buy the fresh links from the supplier,cook at 225� to about 153�-157�,serve on a bun with good mustard.
To hold them,some folks cook to about 145� and place in a little warm water,beer,stock,etc.
Leave in a half pan in the just warm part of you pit.
Hope this helps a little.