Place a cookie sheet on the bottom, Fill with 1/4" of salt covering the entire sheet. Fill with water so that its just slightly above the salt.I am from Nj so from october to april cold smoking shuld be no problem as far as temperature. I use smoke daddy type somke generator. I get only extra a few degree warmer with this smoke generator.
The recepe is for dry cured farmer sausage and call for cure #2. and asking for cold smoke at 75-80 degree at 75-80 % humidity.
Digging dog farm, could you explain how to use this salt solution
Thank you