Oldtimr

This morning I thawed out a ring of fresh sausage made from one of my wild boars I killed in February and smoked it. I am going to make it for dinner this evening. I have been meaning to give this a try for a couple of years. I smoked it for 2 1/2 hours and at a temp of 220 degrees. When the internal temp got to 270 I turned off the heat but continued to smoke for my selected smoke time. I then put it in a plastic bag and sealed it and put it in an ice bath until totally cold through. I will just reheat it this evening. If this works out I just may do a couple more and freeze them. I used hickory for the smoke, I want to try apple next time. I will let you now how it turned out.



That sausage was delicious! I will be making more.

rockport

It looks delicious, the apple should be much more mild on the smoke.

I just smoked one of my wild boars whole on memorial day and it was even better than I hoped. We have been using maple wood lately and its really goo too. The hickory and mesquite woods are too strong for me sometimes.

Oldtimr

I agree hickory and Mesquite can both be strong. I have some apple and alder I want to try, I am saving the alder for smoked salmon, I also have some mesquite but I don't know what I will use it on yet.

BrushyPines

Pecan wood works great for smoking too! Looks great, Oldtimr!

rogerstv

How did you get internal temp to 270 when cooking at 220? Typo?

Oldtimr

Internal temp can get higher than cooking temp. Just like when you take a piece of meat off the heat and foil and rest it. The temp continues to climb.