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new to the smoking

post #1 of 2
Thread Starter 

I have a lot of kinks to work out.i built a 4x4x6ft smoker with a free standing stove 7ft away with a 6 in pipe running into bottom of smoker.i have 2 sliding doors on gable ends and im trying to smoke sausage.i have 1lb and 3 lb sticks that have been in for the past 12hrs.i pulled a 1lb out and cut it but its a bit to soft.im trying to make it like the old days with cold smoke but I need help.

thanks

post #2 of 2

What do you need help with?  did you put cure into the mix ? What is the temp inside the smoke house?

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