Smoking Sausage Sunday

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!

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