Yesterday we ground and stuffed the sausage, today it gets linked and hung in the smokehouse.
It will hang on a “stick” in the smokehouse.
Now they smoke until the internal temperature is 155*F. It should take approximately 4 hours. If you reach cooking temperature too soon, you won’t have that signature smoky flavor. The key is a low, smoky fire.
Ready for Red Bean Monday!
Dr Vet Sonya 