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Discussion in 'Sausage' started by swedish soppy, Mar 23, 2014.
has anyone cold smoked soppy for flavor add? if so how long and when in the prosses?
Yes, we cold smoke a portion of our annual production every year. The results are fantastic. We use a 3 hour cold smoke by generating smoke for 20 minutes, then no smoke for 40 minutes. Do this 3 times using the wood of your choice. Do not open the smoker in between sessions.
This should be done after you've added the appropriate amount of cure #2 to your recipe.
ty u for the info this is my 2nd run the first i didnt smoke (30)lbs this time i did 70 lbs 68stick im only doing 24 sticks cold smoked to try 4hr strait run temp was 66 roughly i do use cure no 2 i will let u know how it turns out again ty