quick question want to see anybody can help me out!!

Discussion in 'Sausage' started by bratrules, Jul 25, 2010.

  1. bratrules

    bratrules Smoking Fanatic

    At this moment am smoking some hotlinks and kielbasa sausage. now i want to give them a light smoking and i was wondering how would they come out if i finished them by poaching them at 180? has anybody ever try that? kind like making franks! so if anybody can help me out that would be really cool!!

    thanks
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I do it all the time with 2"-3" sausage, no reason you can't do it with smaller ones.

    Only thing I got to add is keep the water 180° and pull when about 150-152°
     
  3. bratrules

    bratrules Smoking Fanatic

    great thanks for the info ill post some pics when am done. oh and does poaching them effect the casing at all?
     
  4. bratrules

    bratrules Smoking Fanatic

    thanks for all the info the sausage came out amazing!!!
     

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