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