Hello all im getting ready to make some cured breakfast sausage links and im trying to figure out what's the best temp to smoke these at and if i need to take them to a certain internal temp...
Here's my process to give you a better idea of the sausage im making and yes im using cure 1.
I plan on grinding and mixing than letting it cure in the fridge for two days at between 36 and 40 degrees before stuffing and hanging in the smokehouse for a additional two days before smoking outside temps will be in the 50s.
Theres also a video on youtube of this type of sausage being made if you search edwards smoked sausage. They dont give any details on temps though
Thanks Kevin
Here's my process to give you a better idea of the sausage im making and yes im using cure 1.
I plan on grinding and mixing than letting it cure in the fridge for two days at between 36 and 40 degrees before stuffing and hanging in the smokehouse for a additional two days before smoking outside temps will be in the 50s.
Theres also a video on youtube of this type of sausage being made if you search edwards smoked sausage. They dont give any details on temps though
Thanks Kevin