s.a.m Mixon is the king no doubt.
Winningest man in barbeque competition!!
Have three of his books, very good reads
I’m trying the hot links seasoning for the first time. I plan on smoking them prior to freezing. Can someone tell me the desired internal temp for smoking? Do I need to place these in an ice bath after? I will be using 35 mm hog casings.
Thank you in advance,
I would absolutely do an ice bath. If you are getting them to 160 (if you are using pork and/or pork) that’s the easiest temp to make sure you are good, if you are using chicken or any fowl go to 165. If you go to 160 and then pull them without an ice bath they will keep cooking for a while and spike your temp up at least 5 degrees more which doesn’t sound like a lot but it will make a huge difference. And use an ice the not just cold water, 50/50 with ice to water if you can. Then let them sit out for an hour (if they were cured) to let them come to room temp, then overnight in the fridge and then vac pack and freeze!
Jonathon l am using a 70/30 pork to lean beef ratio. Will be smoking these tomorrow and didn’t want to waste the meat by not following your recommendations. This recipe doesn’t call for any added water, but l’ve seen others using crushed ice rather than water. Any thoughts?
poppaschmuck If you are making a cured and smoked sausage I would add water for sure. If you are using a binder or something like Carrot Fiber you can add 1.5 quarts easily and could go as high as 2 per 25 lb of meat. Without a binder I wouldn’t add more than a quart. If you don’t add any water the mixing and protein extraction will be difficult and you could end up with a dry product when it is finished cooking.