Smoke then poach?

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Smoke then poach?

Postby dopp creek » Wed Apr 10, 2019 4:38 am

I do my big meats on a Traeger pellet grill and tried sausage on it once. I just do not have the lower heat settings nor fine adjustment needed to make a polish sausage. My thought is to run 3-4 hours of smoke by setting an Amazin device with my pellets in it. Last time I tried that my temp inside was about 90 degrees. From what I’ve read here, I should be starting at 120 and then raising my temp roughly 10 degrees per hour til I hit the IT of 154. Could I take my sausage out at the end of the smoke and then throw it in a hot water bath and do my progressive heat rise on the stove? Start at 120 degree water and gradually ramp up? I would love to hear your opinions. Thanks!
dopp creek
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