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    Poaching loses smoke flavor

    When I do a smoked sausage I smoke it in a pellet smoker set at 180 degrees until the internal temperature of the sausage reaches 140. I then vacuum pack them and sous vide until the internal temperature reaches 150-155 depending on the type of sausage I'm doing. This way they will be perfectly...
  2. S

    Wanted: Eckrich Smoked Sausage recipe

    I too have always liked the Eckridge Smoked Sausage and wanted to make my own. After many failed attempts, this is what I finally came up with and it's really good. 70% pork butt 30% chicken thighs Add pork back fat to make a 30% total fat percentage. Stuff in 32-35mm hog casings. Grind with a...
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