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I live in the country and built a smokehouse 20 years ago that looks suspiciously like an old fashioned outhouse. I have rods inside to hang meats, and places to slide oven racks to smoke things like cream cheese, butter, and hard cheese. I can use it to cold smoke things like chesse/butter, or...

So I just had a strange idea. I make deer bologna (more precisely deer sausage) in 4" diameter rolls which I hang in the smoker for 8 hours. Anything less won't penetrate to the center. I got thinking, If I took the raw sausage and put it on cookie sheets in the smoker, there would be...