Hello there, long time lurker here and new member. I was hoping that some of you gurus could help me solve a problem that has been bugging me for some time.
I have attempted to make smoked sausage a few times now and while the flavor of the sausage is typically good, I cant really seem to get the smoke just right. I often get complains that the sausage is overly smokey (I dont smoke near as long as some on here say they do, typically 3-6 hours) and I do not ever really get the color that I typically associate with smoked sausage. My sausage mostly still looks fresh to the eye, but you can smell the smoke on it heavily as soon as the bag is opened.
My smoke house is 36x36x7ft and I use a small fire pit located outside to pipe in the smoke with aluminum dryer vent. I do notice that while smoking from time to time that there is a fair amount of condensation on the walls of the smokehouse. I always assumed this to be an issue with the humidity, but dont want to assume anything at this point. I am using a basic recipe mixture of salt/pepper/garlic and cure. I tried to include everything here that I could think of but if I missed anything just let me know. Thanks in advance fellas!