- Jul 11, 2017
- 4
- 11
Hello,
I live in the northern part of middle Tennessee, about 30 miles north of Nashville. I wanted some "old time" country smoked sausage but was not satisfied with available sausage at the grocery and all the sausage making relatives are no longer with us. I began making my own about three years ago and have been pretty much satisfied with my final product. (My first batch the dog wouldn't eat).
I'm interested in cold smoking (40-70 degrees F). I've read several posts where cold smoking temperatures are discussed higher than 70F, that seems too high. I don't have refrigeration equipment so I have to depend on Winter to provide it, maybe in December.
Interested in any info folks are willing to share.
I live in the northern part of middle Tennessee, about 30 miles north of Nashville. I wanted some "old time" country smoked sausage but was not satisfied with available sausage at the grocery and all the sausage making relatives are no longer with us. I began making my own about three years ago and have been pretty much satisfied with my final product. (My first batch the dog wouldn't eat).
I'm interested in cold smoking (40-70 degrees F). I've read several posts where cold smoking temperatures are discussed higher than 70F, that seems too high. I don't have refrigeration equipment so I have to depend on Winter to provide it, maybe in December.
Interested in any info folks are willing to share.
