Thread: Sausage and Smoke Cooking

I 'think' that the cure changes the texture.

I've made the German meat called Eisbein and it's cured pork shank but they aren't smoked, just cooked in water. They have the texture of ham but the taste is more like pork.

I agree and this is an experiment for my other half.

Tis best to keep the lovely other half happy

Looking forward to hear how it comes out. Are you going for just smoked or more of a fully cooked to be crisped kind of thing? Just wondering.

I figure to get it up to 160 plus but then it will be fried again.

Right now it is 109'f or 117 depending on which probe I read.

The smoker is at 205 or 231..............

Originally Posted by 32t

I figure to get it up to 160 plus but then it will be fried again.

Right now it is 109'f or 117 depending on which probe I read.

The smoker is at 205 or 231..............

You'll be well within the USDA's recommended internal temps.

https://www.fsis.usda.gov/wps/portal...chart/ct_index

both probes in the meat are at 139'f at the moment

156 and 162'f