Put the new smoker to the ultimate test. Sausage. I have smoked sausage for a long long time on various smokers so I know a bit about it.
This was my first attempt with Brad. I smoke them a bit different than I have seen here. I set the smoker at 160. Smoke them until the temp reaches about 130 internal. Then I put them in a hot water bath of 170 until they reach 150 or so. Then I give them a cold water shower and allow them to bloom at room temp for a bit. It only takes about 4 hours this way and I do not need curing salt, as I am supposed to stay away from salt anyway...
Very impressed with Brad. Was very easy to control the temp, I have found that the door thermo is within a few degrees of my digital temp gauge. My hanging job was not the best, but it worked. Actually I have been just placing them on the rack in my old smoker and not hanging them anymore, doesnt really make any difference, expect they look cooler hanging LOL
(http://i731.photobucket.com/albums/ww316/bottombouncers/124_1736.jpg)
The way you do it is allot like the way I do hot dogs
I will smoke 3 hr then into the bath
When there in the hot bath they skin them self's
I use 26 mm collagen casings
I do hot dog in a similiar way, cold smoke for 2 hours then simmer them at 170°F, but I do use a cure.
Those look real good. MMMMMM. :P
Those look great!
maybe send each of us a sample for QC ?