Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: callturner on September 13, 2025, 07:30:41 AM
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What are your secrets? Once I get the temp over 100 internally it takes hours and sometimes it greases out before a satisfactory internal temp, Which means ruined sausage! How do you do yours?
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I watched a video on this website yesterday, they went into detail on how they do it.
Years ago I did some summer sausage that turned out that great using an oven, these guys use a pellet smoker.
https://beardedbutchers.com/
Go to the DIY recipes library
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I use a method recommended in the Eldon making sausage book where I smoke at 170 to 120 degrees internal then submerge in 170 degree water bath for about 7-8 minutes to reach 153 internal temp, then immediately submerge in ice water bath to cool and coagulate fat
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I use a method recommended in the Eldon making sausage book where I smoke at 170 to 120 degrees internal then submerge in 170 degree water bath for about 7-8 minutes to reach 153 internal temp, then immediately submerge in ice water bath to cool and coagulate fat
So a coup[e or 3 hrs to get it to 120 then 170 water bath then Ice water? Correct
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:dunno:
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Yes that is how I do it
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https://www.eldonsausage.com/product-page/Sausage-and-Jerky-Handbook
It can be found on Amazon also
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I gave it a shot and it worked pretty good. Thankyou for the tip. I have that book by the way, I guess I should learn to read. Mike.