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Smoking Sausage

 
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WYTrailBoss



Joined: 21 Jan 2007
Posts: 9
Location: Devils Tower, WY

PostPosted: Tue Nov 20 07 2:13 am    Post subject: Smoking Sausage Reply with quote

I have some "Wild Boar" sausage already made. I would like to smoke it. Does anybody have any ideas or suggestions that will help.

Thanks
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Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Tue Nov 20 07 8:36 am    Post subject: Reply with quote

being wild boar which can be loaded with thrichynosis, I would defenitely take it up to a proper temperature to kill that nasty little parasite that is common in wild pigs and bear

other then that, what are you hoping to get for a finished product, and how did you plan on serving it? Are you smoking for flavor and then grilling, or eating it cold after being smoked?

Was there any cure added to the meat before stuffing?

Sorry for more questions then answers at this point, but I think if you're a bit more specific with what you want, i think it could be answered easier
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WYTrailBoss



Joined: 21 Jan 2007
Posts: 9
Location: Devils Tower, WY

PostPosted: Tue Nov 20 07 1:09 pm    Post subject: Reply with quote

The sausage is made by a commercial meat processor. I would probably boil it in beer and then smoke it as an hor dourve.
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