Halford's lists in their catalog that high-temperature would be available in Sept 2013. I can't find it on their website.
https://www.halfordsmailorder.com/eS...t/default.aspx
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Halford's lists in their catalog that high-temperature would be available in Sept 2013. I can't find it on their website.
https://www.halfordsmailorder.com/eS...t/default.aspx
^ Thanks.
I need to make another order from them soon, so I might have to call and see what the scoop is on that cheese. Could be a game changer!
You say Mike to raise temp in smoker to 152 degrees ..and then if you want you can put in hot water till 170 degrees..Why not just smoke till 170 degree internal then remove from smoker? Will that hurt the sausage or dry it out to much?
You could do that but many electric smokers have a tough time getting to that temperature so it could dry it out more than you want. My propane smoker is the opposite. Too easy to heat up and I have a tough time controlling temps below 160F. Also, the water bath is a consistant heat where the smoker can burn the sausage near the element at high temps.
I have 20 lbs going in to the smoker now, fried up some of the tidbits I think this recipe is a keeper thanks for posting........about your 10%...........!:mrgreen:
we tried this recipe recently and it is one of the best we have ever had... Thanx for sharing it.... Mike...
Bump.... just did another 25lbs, .......great!!!!
This sounds like a great recipe, I will have to give it a try real soon.