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  1. 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...
  2. 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...
  3. cold smoker

    Cold Smoking venison sausage

    I love cold smoked sausage. We use curing salt and mix, grind, and stuff  all our own venison sausage. We have always taken our sausage to a local farmer but now have built our own smoke house. It is 4' x 4' and 8' high. It has a fire box off to the side and the smoke is piped in. I have also...
  4. cold smoker

    Cold Smoking venison sausage

    I have just finished my cold smoker. It is 4 x 4 and about 8' tall inside. The fire box is about 5' away and the smoke is piped in. I will be "cold Smoking" all my venison sausage and  am looking for any suggestions on how other people do it. All the sausage we make our self and add curing salt...
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