Tips & Tricks of the Trade: Showering & Cooling

Making your own smoked sausage is a great way to stock up on handy, healthy snacks for your winter excursions, but they don’t always look as good as they taste.

So how do you get the outside to look as good as the inside tastes? The trick is to shower and cool your creation as soon as it comes out of the smokehouse.

Shower the product (or dip in cold water) to rapidly lower internal temperature between 81°F – 104°F (27°C – 40°C). This prevents wrinkling of product and brings the product out of the bacterial danger zone quickly.