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 added a "turkey fryer" inside the smoke house with a 100 lb lp tank, so if I need to add heat I can at any time. I would love to here how everyone else cold smokes (how many days, how much smoke, temperature, etc) I will send pictures of the smoke house soon.