Looking to fire up the Bradley tomorrow and smoke some Hi-Mountain Summer sausage.
Any have a cook temp charts?
Should I dry for an hour @ 100 and then ramp up?
If anyone can give me some time/temps, I would greatly appreciate.
Mike
Start at 130 and ramp up 10 degrees every hour. Don't exceed 170 and don't allow the internal temp of the sausage to exceed 152. Pass that threshold and you start rendering the fat out of your sausage.
Much more experience sausage makers will come along and correct any mistakes I have made. Follow their advice.