The Best Way to Chill Sausage After Smoking
- 1). Fill an ice cooler with crushed ice and then add cold water to attain a slush-like consistency. Place a fish aquarium thermometer in the ice to ensure the temperature is between 30 and 34 degrees Fahrenheit.
- 2). Remove the sausage from the smoker and immediately submerge it into the ice for chilling. Chill the sausage until the internal temperature reaches 100 degrees F. Use a cooking thermometer to test the internal temperature by stabbing a piece of sausage with the thermometer.
- 3). Set the chilled sausage out to dry for one to two hours. Store it a fridge set between 34 and 38 degrees Fahrenheit until consuming.
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