Brian and Maryann wrote:
Hi,
Wishing everyone a merry christmas and I have a quick
question. I am smoking sausage made from ground beef and
ground pork. I have made it before and 1/2 the time it is
good and 1/2 the time it is unedible. The recipe I use
says smoke 6 to 8 hours but gives no meat temp. Does
anyone know what the meat temp. should be when done?
Thanks alot! Smokey the Brian

Keep the smoke temp in the low 100's until the sausage is turning darker.
Then pick the heat up a bit and bring the internal temp up to at least 155F.



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org