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I built a small smokehouse, 24 x 24 x 36 high + legs. Half a dozen 1 1/2 “ holes drilled near the top,of each side. No chimney. Floor is open but for some chicken wire to keep critters out. i use the amazin maze. Smoked my first sausage for 3 hrs +/-. Little to no smokey flavor. After...

I’m confused about cold smoking. Curing is step 1. Smoking is step 2. or is step 2 actually drying the cured sausage and, in the process, smoking it? What are the benefits of cold vs. hot smoking? Seems like most recipies start with a cold smoke and end with hot. Is that necessary or can...

Looking forward to learning fermenting & smoking techniques. I’m a rookie & anxious to learn. I’ve made fresh sausages for years, but no cured, fermented or cold smoked. hope to learn those skills here.