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  1. cold smoker

    Cold smoking Pork Breakfest sausage.

    Thanks for the info. I have had it in the smoke house now for about 7 hours. The gauge on the smoke house door say's around 100 degrees. So I would say the internal temp must be at around 70 or so. The casings are starting to dry and that means they are taking smoke. I don't know if I am going...
  2. cold smoker

    Cold smoking Pork Breakfest sausage.

    I stuffed 25 lbs of pork breakfast sausage this morning. We put them in 1 lb regular sausage casings. I will leave them in the refrigerator till morning and then I want to put them in the smoke house. They have curing salt so I don't need to cook them, and it will always be cooked before we eat...
  3. cold smoker

    Smoking snack sticks

    Thanks for the info. I see they make 16mm casings I might try some of those next time.
  4. cold smoker

    Smoking snack sticks

    They turned out awesome. They only thing I would like to change would be the casings. They are pretty tough to chew. I need to find better ones.
  5. cold smoker

    Smoking snack sticks

    I heated them at about 145 (internal temp)for around 3 hours then about 155 to 160 for about 1 1/2 hours (internal temp) now I will leave them in the smoker till tomorrow just to cool down and dry up. They really shrunk up nice (which is what I want)  When I had it at it's hottest temp they...
  6. cold smoker

    Smoking snack sticks

    Did you say you heat for 10 to 16 hours?
  7. cold smoker

    Smoking snack sticks

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  9. Smoking snack sticks

    Smoking snack sticks

  10. cold smoker

    Smoking snack sticks

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  12. cold smoker

    Smoking snack sticks

    It is going well so far. Stuffed 15# of spicy snack sticks and 15# of Teriyaki and put in the smoker. They are in 19mm casings and we stuffed them pretty loose so they should get smaller as they dry. I use a small grill in the bottom of the smoke house to burn the apple wood, and left the top...
  13. cold smoker

    Smoking snack sticks

    I am going to smoke some beef snack sticks tomorrow. I have been reading different things about it. They are 100% beef and 90% lean meat. Question 1) why do people heat for an hour or so before they smoke.    question 2) what do posters mean that the fat will melt out or to the bottom if you get...
  14. cold smoker

    Cold Smoking venison sausage

    Well we made sausage, hot snack sticks, venison bacon, and chilli cheese wieners Sunday. Got all the hots sticks and bacon smoked and now I have around 300lbs of sausage in the smoker. I will continue to smoke that for at least a week. Then once it is done smoking I will hang it in my garage for...
  15. cold smoker

    Cold Smoking venison sausage

    Great hunting season ended up with 4 deer for my 2 sons and I. Now time to make the sausage and start smoking. Very excited to try out the new smoker!
  16. cold smoker

    Cold Smoking venison sausage

    Anyone have an idea where I can find a door for a fire box on my smoke house? I would say about 12" x 12" or so.
  17. cold smoker

    Cold Smoking venison sausage

    What is a pellicle?
  18. cold smoker

    Cold Smoking venison sausage

    Interesting? I have smoked sausage in a Bradley smoker a few times. I could get about 15 sticks in it and would smoke it for about 2 days straight. Then I would hang it in my garage (which is about 50 degrees for 5 or 6 days to let the smoke pull through it. I hope we get enough meat this year...
  19. cold smoker

    Cold Smoking venison sausage

    Dave, Our sausage sticks are the 2 1/2 inch casings. I think around 3 lbs a piece. The Kielbasa is about a pound per ring. 
  20. cold smoker

    Cold Smoking venison sausage

    Well cross your fingers for pictures in operation. Our hunting season begins this Saturday in WI so hopefully my boys and I will bring home the "bacon"  I have been smoking it empty for the last two weeks to get it somewhat "seasoned before we hopefully hang sausage in it. Does anyone have any...
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