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   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?