Sausage help please.
Hey everyone. I live in an area that has a very large Portuguese community, and we love our linguica and chourico. I also work at a local meat market and the head cutter is going to make his own chourico and he is going to give me some of it to smoke. My question is this. Since I'm not smoking these sausages to eat, how should I go about it? Should I cold smoke them or just do a regular smoke at a real low heat? I should also say that I am working with a 30 gallon uds, my only smoker, haha.
Typically, linguica and chourico are both fully cooked when you buy them from a store. How do I achieve that without just handing him something that resembles leftovers, haha.
Thanks in advance.
30 Gal. UDS, 18.5" 70's Redhead