if I put the sausage from smoker into oven do I have to put it on a tray or just oven racks?
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well my friends are telling me so many different things to do.inside temp of smoke house is 76 that's all I can get out of it when the outside temp is -10.
yes the meat has cure in the seasoning that I bought from a local meat house
A true cold smoke is done at around 52 to 71 degrees. So the smoke house temp is actually a little high. It's not a constant smoking procedure either, My grandpa use to start the smoke house in the morning let it burn out and after supper light it again by morning it was out and he would start the process all over again.