I have a 3'w 3'l 8'h smoker. I use propane to heat it. and either my traeger or amazn to smoke.
I made my first batch and think i over smoked a bit. I used the traeger on smoke and propane at 90 degrees for about 28 hours. ( it rained heavily after i started and really cut down on the drying done in the first 12 hours. ) The traeger smokes off and on through out that time.
What amount of time do you smoke? I see a lot of comment for 4 hours. I tried the 4 hours with my sausages and was pleased with the level of smoke.
Do you smoke at the beginning, middle or end of your drying cycle?
When you mix your cure/brine how long do you mix the meat?
When the cure/brine is on the meat how long do you leave it on it? (i did about 18 hours. I feel the flavor profiles were under developed, though to be fair it was a very static recipe.)
When you cure/brine are you using a dry or moist/wet cure before smoking?
Obligatory picture of my first batch in cold smoker.