What temp and for how long do you suggest I smoke the links to insure safety and tastiness? I'm smokin' about 3 lbs of raw links I picked up from a butcher.
Not an expert, but unless they're cured, I'd be very careful to get them up to temp (above 140) very quickly. You might not be satisfied with the result
Thanks Jay. They're not cured so I've sped them up to temp(160) ASAP.
I dried them(110) for 90 minutes before I ran them for 3 hours @ 165