New toy

[RAF128]

The temp of the smoker never got to 180.   Was running about 165.   Probably 'cause there was 15 lbs of  sausage in there.   Pulled it after smoke was added and temp of sausage was 130.
Sausage is all done.    The water bath was quicker than I thought.   


It's tasted good but is a little dryer than I would have liked.   Think it could have used more pork fat.    The deer meat was very lean.   Used pork shoulder and could have have added another pound of 50/50.    Next time

[drano]

Looks great!
I take notes on all my smokes so I know what to expect next time.
First water bath is an experiment--next time you'll know how long it takes, and how to better manage the bath temp. 

[ragweed]

The sausages look great.  Good stuffing job!

[drunknimortal]

Does poaching remove any of the smoke flavor from your sausage?

[Kevin A]

Does poaching remove any of the smoke flavor from your sausage?

I get asked this question in most posts where I poach, and although some smoke does comes off in the bath, I have found those sausages & chubs finished with poaching to have a negligible loss of 'smokey flavor. For me, this minut loss of smokey flavor is well worth the gain of moistness & plumpness of the final product poaching provides, AND the substantial time-savings.

Kevin

[RAF128]

Does poaching remove any of the smoke flavor from your sausage?

That was a concern of mine too.   I was assured that it wouldn't.  Yes you loose the smoke off the casing but you don't eat it anyway ;).