My uncial use to make his own sausage. I know he would cold smoke it with sassafras wood. He did 4 times at 6 hours each. When he stuffed it I now he used pork brown sugar. But when My aunt would cook it she added a little bit of water and when it started to boil she turned it down and covered and this brown past would come out and have the best flavor I have tasted.
Was that the sassafras or the brown sugar? I don't have a smoker like he did and I don't live in PA anymore. I live in Louisiana so it gets a lot hotter down here would it still be safe to smoke like that in the summer if I use a salt water brine like he did?