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Very basic of ground port buttes, with garlic, black pepper, and salt peter. An old family friend would make 50 lbs of this at a time and smoke in a homemade smoke house. Always said the cooler the better, if the meat would begin to sweat, cool it down. His meat was always second to none. He...
Looking for some advise on cold smoking polish sausage. I have a Bradley Electric smoker and want to cold smoke the meat, then freeze it to cook at a later date. I have tried it but have had to throw the meat out. Very bad taste AND bad texture. Can anyone help me?