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I use the 1 1/2" x 12" fibrous casings ( holds 1 lb). I have only cold smoked the past two years, and have never allowed the heat to go over 80 degrees. I smoke the meat 24 /7 for 60 - 72 hours, then let it hang or refrigerate for a couple of weeks. I was very skeptical of not bringing the heat...

I have smoked a number of meats. For sausage, I use two different methods...(but NEVER have I smoked at 225 degrees). Method 1 - is for a slight smoked "summer sausage". I put the sausage in the oven on as low as possible (? 100) and leave the oven door cracked open to allow moisture out. You...

I was given some deer sausage that was different then any other, it was not your typical "summer sausage", this was a VERY DARK, very smokey, almost like a dark hard salami, almost black (absolutely delicious). The person told me it was COLD smoked, and told me to smoke it for 48 - 72 hours, and...