Hey guys, I'm new here and sort of new to Cold smoking. Years ago we ground and stuffed our own sausage after deer season. Many of the old German fellas passed away and we had no one to cold smoke for us. So fast forward 20 years and here we are doing it by ourselves.
A couple issues we have been running into is sometimes the sticks are loose in the centers and if your knife is not real sharp you can actually squash the sausage.
The other issue we've ran into is sometimes the centers will be Brown. I'm told the stick is garbage when this happens. I've always took the old timers word for it and chucked it to the dogs, they love it.
We have a old smoke house. We generally smoke in January when we can keep the temp low around 40° in the smoke house. Usually stays in there for about 7-10 days. One of the older guys in our group makes the call on when to pull it out.
Any ideas on what we may be doing wrong or what may cause these issues?
Thanks in advance.
A couple issues we have been running into is sometimes the sticks are loose in the centers and if your knife is not real sharp you can actually squash the sausage.
The other issue we've ran into is sometimes the centers will be Brown. I'm told the stick is garbage when this happens. I've always took the old timers word for it and chucked it to the dogs, they love it.
We have a old smoke house. We generally smoke in January when we can keep the temp low around 40° in the smoke house. Usually stays in there for about 7-10 days. One of the older guys in our group makes the call on when to pull it out.
Any ideas on what we may be doing wrong or what may cause these issues?
Thanks in advance.