Double Smoking
Posted: Mon Jan 06, 2020 14:13
I had some double smoked sausage from a shop in Edmonton, which was quite good and buddy mentioned that in Langley BC, he had sampled some and commented that it was also quite tasty. I've never done and honestly don't really know the process. Didn't really see anything on the site nor on the web either.
So the question is, has anyone done a double smoke sausage / bacon? Is it a temperature thing, duration, different types of woods, etc? Would someone be willing to shed some light on the methodology.
So the question is, has anyone done a double smoke sausage / bacon? Is it a temperature thing, duration, different types of woods, etc? Would someone be willing to shed some light on the methodology.