Posted: Fri Jan 03, 2014 19:06
Awesome pics. A lot of valuable information in a short read!!! I hope the newbees like me get to see this! 
This sounds like what I did last week. Sausage was 100-120 IT and I placed them in a bath of 170 degree water....what would you predict the sausages would look like under those conditions?sawhorseray wrote:The one time I tried that last year was with one on my pineapple sausage failures, but that's another story. I think you might get a softer, less crunchy bite using the smoker / water bath method, Norcal Kid is a expert in that method. One thing I think that has to be paid attention to is not putting them in a 165° water bath until they've sat in the 165° smoker for 20-30 minutes. As we know we start out smoking sausage right around 130° and raise the smoker temperature 2-3 degrees every 15-20 minutes until it reaches 165°. Dump the sausage into the water bath before it's acclimated to a 165° temp and all the fat will separate and turn to goo, same as it would if you jacked the smoker temp up ten degrees at a time. Others than me will know more. RAY
(I've asked the question "what did I do wrong" in the beginners forum)