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.
At that temperature, the meat can be smoked for a long time, and that's what it takes to break down the connective tissues. At higher temperatures the meat will get done, but it'll be less moist. It can take from 1 to 1-1/2 hours per pound to smoke the big hunks of pork.hen the smoke starts to roll, it's time to position the meat on the cooking grate. Chops and pork tenderloins will take from 45 to 90 minutes, depending on the thickness of the meat and the actual temperature of the smoker. Remove the pork from the smoker when it reaches 155 degrees.