Cold smoked some sausage

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Yep, Looks good and sounds good, They make great sammies. What kind of mustard did you use? I love that german type hot stuff with kind of sausage...
 
Your 4 hour time looks like a smart move.  Too often I've though more smoke was better, and I oversmoked stuff.  That Marianski Russian sausage recipe calls for days of cold smoking, but I've learned that means a thin smoke, not the billowing smoke I was using per a comment by Dave Omak.  What I do now, if using my MES cold smoking, is to leave the door open an inch in addition to the vent.  And keep my time within reason like you did.  
 
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