Originally Posted by HeSmellsLikeSmoke
Not to put too fine a point on it, but the wrinkled skin indicates that the fat rendered out so you got well above the temperatures needed for cold smoking.
I bet it tastes great nonetheless. Thanks for the post.
They were already cooked before I smoked them further thus the "wrinkled" skin. They were originally cooked for about 45 minutes to an hour at 175-185 the day we made them. Though with that, they were more "cooked" than they were smoked. The guys had a good bed of coals but weren't adding any wood spits while the sausage was on.
Still, they turned out great!
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS