I have about 10# of polish sausage I am going to smoke this weekend. I will be serving it on Sunday and am trying to plan. Aprox how long should I plan on the total smoke/cooking time? I'm talking ballpark here. Can I do this overnight or are we talking a few hours here?
Quote from: jimmyb on September 02, 2011, 09:22:49 AM
I have about 10# of polish sausage I am going to smoke this weekend. I will be serving it on Sunday and am trying to plan. Aprox how long should I plan on the total smoke/cooking time? I'm talking ballpark here. Can I do this overnight or are we talking a few hours here?
Is this store bought or did you make and stuff?
I am grinding and making this myself. 8# pork butt and 2# ground beef.
Also, the Hi Mtn kit says it has to sit for 24 hrs after stuffing. Is this full 24 hrs required? Can I cut this down and be safe?
Quote from: jimmyb on September 02, 2011, 09:51:00 AM
I am grinding and making this myself. 8# pork butt and 2# ground beef.
Also, the Hi Mtn kit says it has to sit for 24 hrs after stuffing. Is this full 24 hrs required? Can I cut this down and be safe?
No need to let sit 24 hrs, but thats your call.
Yes you can cut to a 10 lb batch. How much does the HM say it will do?
Your time will vary depending on how thick the rounds are, starting temps. 10 lbs will take longer in the Bradley