I am just curious as to what everyone else is doing?
When you are smoking sausages (cold or warm smoking) do you then finish them of to the safe internal meat temperature inside the smoker?
Or in the oven?
Or by poaching?
Or not at all, just let them bloom, keep it fridge or freezer and bring up to the right IMT just before eating?
With cold smoking I mean smoking at a low temperature for maybe a day or so, not for several days followed by drying (I do hope I am explaining that the right way)
Thanks