Since I haven't made sausage in a while I thought this would be a good week to do it. I decided to make 5 lbs of hot dogs (summer is here), 2 lbs kielbasa and 2 lbs plain ole' sausage (just pork, garlic, salt, and pepper).
I mixed the meat and spices on Wed,stuffed on thurs, and smoked today.
After I stuffed on Thurs, I put in the fridge overnight. Instead of bagging them (since I didn't have any paper bags) I wrapped in butcher paper.
Wrapped and into the fridge.
Set the Bradley up with an Amazen smoke tube with hickory, a PID set to 130* for an hour and then 140* for another hour
After the 2 hrs of smoke, threw then into a tamale pot set up with the Anova until they reached 152*
Then threw into a pot with ice water, then hung them up to bloom. Here they are blooming.
Wife wants to go out for Mexican today so we'll cook these up tomorrow.
