I am getting ready to make some summer sausage and was wondering if after the first hour I leave the smoke on for the rest of the cook?
Bones
Bones
I agree, it is best to start out light than too heavy with the smoke. I normally let the sausage dry for the first hour or two then apply the smoke. You get better penetration with your smoke this way. Trail and error is how the smokin' process goes since each smoker and cut of meat is different.It depends on how much smoke flavor you want in your sausage. I recently made up some snack sticks, I applied smoke for 4 hrs during the cook and I thought that was a little to much. I think it really depends on your personal preference. If you don't over smoke it its still edible, if you over smoke it you won't eat it. Keep records of your smoke times and you will figure out what you and your family like. Different types of wood make a difference as well. Hope this all makes sense.