About Six Sigma - What is Lean Six Sigma, and why are so many companies turning to it or to a Lean Six Sigma environment. Should you get Six Sigma training? About Six Sigma - What is Lean Six Sigma, and why are so many companies turning to it or to a Lean Six Sigma environment.
The numbers I see are all over the place for link sausage. I have books that say to smoke for 2-3 hours, but I'm reading threads on here where people are smoking sausage up to 20 hours! I'm doing a bunch of sausage this weekend, some link and some 3 summer sausage in the mahogany casings.
1 Make a bacon weave and wrap the bacon around the pork loin. 2  Tie the pork loin up with butchers twine and place on a Bradley rack for easy moving to and from the smoker. 3  Smoke at 225 degrees for 4-5 hours or until it reaches 145 degrees in the center of the pork loin.reparing the Smoker. Prepare your smoker for cooking at about 225 degrees for around 4-5 hours depending on the thickness of your pork loin, your smoker temperature and how often you open the door to peek or baste the meat.