Author Topic: Smoked Sausage  (Read 3229 times)

Offline Mando

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Smoked Sausage
« on: January 24, 2004, 02:47:01 PM »
Today I am smoking 80lbs. of sausage. 20 each of Salami, Kilbasa,Summer Sausage and Thuringer. I purchased all the seasonings from, They have a great selection. It is about 20 degrees here in Chicago and it only took 15 minutes for my Bradley smoker to get 250 degrees. I am using the special blend wood. I will try to get some pictures up here if somebody could tell me how to do it. i think i have to upload to iphoto or something. If anyone knows , please let me know .I will take before and after pics.  Thanks

Offline Richard Pearce

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Re: Smoked Sausage
« Reply #1 on: January 25, 2004, 11:59:14 AM »
You're lucky! 250 in 15 minutes; you have to wonder at Bradley's consistency![8D]
Richard Pearce