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Worth1 · February 21, 2015

And here the are.
The first picture is from yesterday and the second is from to today after smoking.
To continue I pulled them after the temperature got to 152.
I then put them in cold running water to stop the temperature from climbing and let them get back down to 88F.

You can see the meat thermometer in the last picture.
It stayed in the sausage during the entire process.

I will let them get cold and will test them then we will see how good they cam out.
I'm keeping my fingers crossed I'm as nervous as an expectant father.

Worth
Raw
IMG_201502204922.jpg
Smoked and much darker.
IMG_2015022136888.jpg

February 21, 2015	#8
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	And here the are. The first picture is from yesterday and the second is from to today after smoking. To continue I pulled them after the temperature got to 152. I then put them in cold running water to stop the temperature from climbing and let them get back down to 88F. You can see the meat thermometer in the last picture. It stayed in the sausage during the entire process. I will let them get cold and will test them then we will see how good they cam out. I'm keeping my fingers crossed I'm as nervous as an expectant father. Worth Raw IMG_201502204922.jpg Smoked and much darker. IMG_2015022136888.jpg Last edited by Worth1; February 21, 2015 at 06:42 PM.