I have looked around on the board using the search function but am not getting the answers I need (at least I think not). I am making some fresh sausage (pork and a pork elk mix) and would like to smoke it for flavor only. Not looking to dehydrate it or cook it in the smoke. I will be adding cure to my mix and I have a nice little wooden smoke box I built out of some scrap I had laying around. I made a smoke box out of a mailbox (as I learned from this forum) and have made some cheese that was really good.
What I was looking for, was is this what I need to do to smoke my sausage? The sausage I usually get from my processor is smoked, but it is not dried and I have to cook it. So it is only smoked for flavor right? I was thinking I could cold smoke mine for 6 - 12 hours in my smoker, then freeze it. Cook it when I am ready to eat it? Does this sound right?