Cold smoked some sausage

[dooch]

Got some of my fresh German Brat and polish out the other day, cold smoked in my Little Chief, just one row of my Amnps burning, four hours cold smoke, browned in some olive oil, and into the oven 350 deg. for 20 mins. Rave reviews!

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• dooch
• Feb 16, 2017

IMG_20170212_163122.jpg

• dooch
• Feb 16, 2017

 Fresh crusty rolls and some mustard, yummmm!

 

[elginplowboy]

Sounds good

 

[ab canuck]

Yep, Looks good and sounds good, They make great sammies. What kind of mustard did you use? I love that german type hot stuff with kind of sausage...

 

[crazymoon]

D, Sounds and looks tasty!

 

[SmokinAl]

I agree!

It sounds real good!

Al

 

[dooch]

 
Yep, Looks good and sounds good, They make great sammies. What kind of mustard did you use? I love that german type hot stuff with kind of sausage...

Frenches, and my sister works for a deli in Kitchener On. Got me some applwood bacon, smoked mustard. Yummmm!

 

[ab canuck]

Mmmmmm That sounds good. Your giving me ideas.... Smoked mustard.......

 

[driedstick]

That sounds really good,,, making me hungry,,

Love them little chiefs for things like that

DS

 

[oberst]

Your 4 hour time looks like a smart move.  Too often I've though more smoke was better, and I oversmoked stuff.  That Marianski Russian sausage recipe calls for days of cold smoking, but I've learned that means a thin smoke, not the billowing smoke I was using per a comment by Dave Omak.  What I do now, if using my MES cold smoking, is to leave the door open an inch in addition to the vent.  And keep my time within reason like you did.