Sausage and.... shrinkage
I'm going to be smoking some fresh sausage on the drums this weekend for an upcoming 4th of July get together. There's a mom and pop sausage shop here in KC and there stuff is amazing off of the smoker. One question though... Every time I cook it (very low and very slow) by the time it has been on the counter to cool, the casings begin to shrivel from the expansion during cooking. Does anyone have any suggestions on how to prevent such shrinkage? It the end, it may not matter for this particular smoke because I'll be freezing and then re-heating a few days. But just wondering if there's a step I'm missing. thanks!
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