Tuesday, November 25, 2014


Frank Put 30 lbs Of Summer Sausage In ...

his Bradley Smoker this morning. It has been slow smoking most of the day in Mesquite Smoke. When the internal temperature gets to 152 degrees he will take the sausage out and put it into an Ice Water Bath until the internal temperature gets to 100 degrees. Then he will hang them back up in the cold Smoker for an hour or two. Then he will put them in the refrigerator overnight. In the morning he will cut most of the sausages in half and Vacuum Seal them and put them in the Freezer. Will leave one in the fridge for us to begin eating ASAP. Going to take one to our neighbor across the Court. 

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