I've not cold smoked on my Bradley, so I thought I would do an initial run with some Kielbasa. This is duck and pork.
Cubed the meat, mixed with dry ingredients and garlic, including Cure #1. Into the fridge for the night. Coarse, grind, fine grind, hand mix with added water. The fry test was awesome.
Into the stuffer, I ended up with 7 1/2, 12-13" sausages.
Into my custom, high tech drying chamber with fan for two hours.
Ready to be smoked on cherry.
Interesting education. The ambient temperature was 68 degrees. With only the smoke generator running, the internal temp on the smoker ran 105-115. Based on that and the amount of smoke being put out, I only smoked for about 90 minutes. I only wanted a light smoke and based on the aroma of the smoked sausages, that's what I got.
Into a ziplock for a couple of days, and the to test the final product.
Cubed the meat, mixed with dry ingredients and garlic, including Cure #1. Into the fridge for the night. Coarse, grind, fine grind, hand mix with added water. The fry test was awesome.
Into the stuffer, I ended up with 7 1/2, 12-13" sausages.
Into my custom, high tech drying chamber with fan for two hours.
Ready to be smoked on cherry.
Interesting education. The ambient temperature was 68 degrees. With only the smoke generator running, the internal temp on the smoker ran 105-115. Based on that and the amount of smoke being put out, I only smoked for about 90 minutes. I only wanted a light smoke and based on the aroma of the smoked sausages, that's what I got.
Into a ziplock for a couple of days, and the to test the final product.