View Single Post
Unread 12-16-2012, 12:12 PM   #25
mawil1013
Knows what a fatty is.
 
mawil1013's Avatar
 
Join Date: 07-26-12
Location: Gastonia, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DrEvil View Post
Thanks for all the advice. A couple of follow-up ???s

1. How long should you have the sausage in the "bath" after coming out of the smoker?
2. Mine was very slightly crumbly when sliced (but not too bad). How do you prevent that?
Not enough fat. Use bacon to supplement.

Oh and, make sure all your equipment is pristine clean, run thru pot n pan and added heat in your dishwasher, wipe counter tops down with disinfectant then wipe with a clean wash cloth and water. Before and after.
__________________
The Practical BBQ'r!
mawil1013 is offline   Reply With Quote