A tip I discovered while making smoked sausage

[Kingudaroad]

So I made some ready to eat venison sausage using 40mm hog casings. I wanted to make a large diameter sausage with cheese, that could be sliced and eaten cold.

I smoked them real slow till they got nice color then amped up the fire until they got to 150 degrees, then ice bathed them, left them at room temp for a while then into the fridge overnight.

The next day I noticed they still had some residue on the casings from the long smoke and I thought I would wipe them off a bit before vac-packing. I sprayed them with olive oil and wiped them down with a paper towel and couldn't believe how much stuff came off. They looked way better and tasted better also.

I'm sure a lot of folks already do this, but I just never knew. So polish up those smoked sausages with a little oil before you pack them, if you don't already.
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[wutang]

Thanks for the tip. I wonder what the wife will say when I ask her to polish the sausage.

[Zeeker]

Boy they sure do look real nice all shined up King. for the polish...

[jbchoice1]

polish the pOlish... that's funny

[Kingudaroad]

Thanks for the tip. I wonder what the wife will say when I ask her to polish the sausage.

The ones in the picture were the only ones that got polished.

[Gunslinger]

Thanks for the tip. I wonder what the wife will say when I ask her to polish the sausage.

That's funny.

Great observation Keith. Thanks for sharing.

[Fishawn]

Thanks for the tip. I wonder what the wife will say when I ask her to polish the sausage.

I need a good laugh today, thanks WU!

[Fishawn]

Keith, those look Awesome!..... Did you (Do you) use high temp cheese?

[daboys]

Great tip Keith. I'll give that a try next time.

[Kingudaroad]

Keith, those look Awesome!..... Did you (Do you) use high temp cheese?

No I used Kraft crumbles (tip from the Texas-Hunter). Just gotta go slow and they won't melt.

[cowgirl]

Thanks for the tip Keith. They look great!

[Fishawn]

No I used Kraft crumbles (tip from the Texas-Hunter). Just gotta go slow and they won't melt.

Hmmm, I will have to try them. I have been using Tillamook Chedar on the fresh stuf & although most of it melts when they are grilled, it is a nice addition to the final taste IMO.

[lynsey123]

Thanks for the tip. I wonder what the wife will say when I ask her to polish the sausage.

You are crazy... you know that don't you?

[wutang]

You are crazy... you know that don't you?

Yes sir, I do.

[JustSmoke2]

Heck I have hard time getting the wife to go out and choke the chicken wonder how I can get her to polish my sausage please. But dear its all good eats.