Ok, I've been reading too much, I suppose. I'm planning on doing some cold smoking of sausage (working on a mailbox for my MB gasser. I know, It's a bit unusual), and from what I can tell, it's as much about drying as about smoking. So how do you know when it's "done"? Color? Feel? Is there some way to measure moisture?
Any help would be appreciated!
Dan
Any help would be appreciated!
Dan