Hi all,
Just a quick question about smoking sauasge. I have made smoked elk and deer sausage a number of times, and I have got them made at a local butcher a number of times as well, the sausages I make at home always come out with a little more smoky flavour than I ilike, and the ones I get form the butcher come nice and dark red on the outside with barely any smoky smell to them, just wondering what thier method of smoking was?, now do they boil the sausages first in 180 degree water till almost done, then finish them off in the smoker or do they have them in the smokehouse the entire time but use some kind of very weak smelling wood? I was just wondering if anyone knew the difference in the methods they use, and the methods I use? Thanks
Just a quick question about smoking sauasge. I have made smoked elk and deer sausage a number of times, and I have got them made at a local butcher a number of times as well, the sausages I make at home always come out with a little more smoky flavour than I ilike, and the ones I get form the butcher come nice and dark red on the outside with barely any smoky smell to them, just wondering what thier method of smoking was?, now do they boil the sausages first in 180 degree water till almost done, then finish them off in the smoker or do they have them in the smokehouse the entire time but use some kind of very weak smelling wood? I was just wondering if anyone knew the difference in the methods they use, and the methods I use? Thanks