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  1. bigjoet

    Question about Cure amounts when cold smoking

    If you have recipe for fresh sausage that calls for X amount of Salt and want to smoke it instead, would you just add the recommended amount of cure to the spices before mixing?  I guess I am afraid that by doing that would result in a overly salty product so was wondering If I should instead...
  2. bigjoet

    Cold Smoked Sausage Help

    Thanks guys, I'll go to their website and try to get ahold of him for recommendations. 
  3. bigjoet

    Cold Smoked Sausage Help

    one more question for you guys if you do not mind,  for the AMNPS users.  Would that produce enough smoke to fill up my smokehouse pictured above.  I am mainly wanting to use it to smoke deer/pork link sausage.   I like the idea of not having to fool with a fire and everyone seems to say they...
  4. bigjoet

    Cold Smoked Sausage Help

    Thanks guys, you both appear to be pointing to the same thing. lack of heat, at least early on.  I'll give that a shot and report back. I appreciate the help. 
  5. bigjoet

    Cold Smoked Sausage Help

    Funny you should ask about the fire. Originally I thought I did not have enough exhaust so I added the roof jack. Doesn't seem to have helped. Perhaps fire management is part of my issue. I usually use a pear burner to get a log or two started and once that burns down to coals add a small...
  6. bigjoet

    Cold Smoked Sausage Help

    Haha I hear you and thanks I have a roof jack on top now. Originally I was just letting the smoke exhaust out of the groves in the tin siding up and out. I was not monitoring the temp on the smoke house all that closely as I didn't not think it was important for cold smoking. My notes say...
  7. bigjoet

    Cold Smoked Sausage Help

    Please be gentle 128578. Trying my best to replicate a family recipe without the benefit of having the people around to help with the details. I've Only tried a couple small batches to test with thus far.
  8. bigjoet

    Cold Smoked Sausage Help

    Located just outside of Austin, Tx. Have been trying to keep temps as low as possible as I thought that was the idea on the cold smoke. I'll need to check my log when I get home on what my temp was on the last run
  9. Cold Smoked Sausage Help

    Cold Smoked Sausage Help

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  11. bigjoet

    Cold Smoked Sausage Help

    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...
  12. bigjoet

    New Guy Here

    Hello, there.   I dont know how I did not stumble upon this site sooner.  Lots of great information here. Looking forward to contributing where I can! Joe
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