So I've been searching through the threads for a few minutes trying to get a detailed overview of sausage smoking but can't seem to find any "one-stop shop" type place that provides info on sausage smoking basics.
I've never smoked any type of sausage before. Been smoking for a few years now and learned plenty along the way, but I've always stuck to pork shoulder, ribs, chicken, & brisket.
Can someone (or several) provide a good overview of sausage smoking? Once I learn how to smoke sausage, I'll likely try and start making my own (I know there are plenty of recipes on here).
I'd like to know:
- What are some of the more popular types and styles of links?
- What is the standard process for cold smoking?
- Can you hot smoke sausage?
- What is the difference in the end product between cold vs. hot smoking??
I was in Dallas a couple months ago and had some good Texas style smoke sausage at Hard 8 BBQ. Now I have a sausage fever...
I've never smoked any type of sausage before. Been smoking for a few years now and learned plenty along the way, but I've always stuck to pork shoulder, ribs, chicken, & brisket.
Can someone (or several) provide a good overview of sausage smoking? Once I learn how to smoke sausage, I'll likely try and start making my own (I know there are plenty of recipes on here).
I'd like to know:
- What are some of the more popular types and styles of links?
- What is the standard process for cold smoking?
- Can you hot smoke sausage?
- What is the difference in the end product between cold vs. hot smoking??
I was in Dallas a couple months ago and had some good Texas style smoke sausage at Hard 8 BBQ. Now I have a sausage fever...