OK.. So I get store bought Itailin suasage ( I know, shame on me) and when I smoke it to an IT of 160 the skin is so damn hard to bite threw. Is there any way to rectify this problem ? Cold smoke (there lies a problem, yet to build a cold smoker) first and then GRILL it ? If so how long can I cold smoke "safely" ? Any help would sure be appreciated... Thx y'all
Last edited: