Hello all,
I plan on trying to "copy" a Jalapeno and Cheddar Keilbasa recipe that one of our local butchers produces using wild game and it is a top notch sausage. Everyone that tries it ends up spending the rediculous amount of money they charge to stock up on some for themselves.
My question is, I have a very hard time controlling a constant temp in my smoker. It's always shooting sky high and I am forced to open the door and fan out some of the hot air, regardless of where I set it at. So I really want to up my chances of producing a "decent" sausage on the first try so I am wondering if I can smoke the sausages around 120f-130f for a few hours and once complete, finish them off in a hot water bath?
Thank you,
Smoking Keilbasa Technique
-
- Frequent User
- Posts: 106
- Joined: Thu Apr 17, 2014 21:01
- Location: USA
-
- Newbie
- Posts: 8
- Joined: Fri Sep 12, 2014 03:37
- Location: Florida
-
- Frequent User
- Posts: 106
- Joined: Thu Apr 17, 2014 21:01
- Location: USA