Before Smoking
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- Pilgrim
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Before Smoking
If my meat is grounded, seasoned and cure#1 added, can I stuff the sausage and place them in the refrigerator to smoke them the next day on my masterbuilt 130b electrical smoker with smoker kit ?
- Papa Tom
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- Pilgrim
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Re: Before Smoking
Will I still have to dry them in the smoker @130* for 1hr. And then add the chips?
- Papa Tom
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Re: Before Smoking
If they feel wet to your touch, yes but most likely they will feel dryer or just tacky so they are ready to smoke..
tarde venientibus ossa....
- jmcrig
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Re: Before Smoking
Papa Tom preaching the truth. That overnite drying in the refer will form a pectin coating which will allow the sausage to take on that good smoke you're looking for.
Mark Crigler
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