Hang sausages at room temperature for 1-2 hours to dry OR place for 30 minutes in a pre-heated smokehouse (no smoke applied) at 110-120° F (43-49° C) to dry the surface of the sausages. Keep the vent fully open to facilitate the removal of moisture.
Adjust vent 1/4 open and apply heavy smoke increasing temperature to around 140° F (60° C) until desired color is obtained. This should take about 2 hours.
Increase temperature to 170° F ( 77° C) until an internal meat temperature of 154° F (68° C) is reached.
Shower sausages with cold water until internal meat temperature is reduced to 110° F (43° F).
Available from Amazon in paperback and eBook format