My guess is for the smoked sausage they are curing and then smoking for 3 or 4 hours and then finishing in a steamer or poaching in 175 degree water to bring up to Internal temp of 155.
Many have done this for years and is an acceptable way on many original polish recipes per the old standard book that was publish by the polish government several years ago.
Made 18 lbs using the Walton’s Polish seasoning w/o msg and appropriate amount of the 4 additional spices from YooperDog. This time we smoked at 225 for 3 hours, then cold bath. Wonderful outcome.
Okay, so I tried this again with my miter saw and got a cleaner and straighter cut, it was also a cleaner cut, no little strands of PVC curling up around the edge. The bad news is that the PVC pipe only sits in there because of a knob on the side of the PVC, not that it sits there on its own. I should be trying this in the next few days.
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