Hi all. Pete from Montana here. I've been smoking meats for years but I recently went down the cold smoking rabbit hole and built my own little smoke house. I'm hoping to connect with folks that have experience making sausage, salami and hams, using good old fashioned drying and smoking techniques. I can't find any good books that use these methods. Everything seems to finish off with getting the meat to a safe pasteurized temp. I'm looking forward to figuring out how to make things like Hungarian sausage like my grandfather used to do. Cured, smoked and dry aged. No cooking.
In the meantime, I have been testing out my smoker on homemade bacon and other meats like pork shoulder and ribs. I've only been able to smoke for two and a half days in a row because of the cold temps. It's prefect for the bacon. We shall see if it is enough for the larger cuts. Those likely need a week.
In the meantime, I have been testing out my smoker on homemade bacon and other meats like pork shoulder and ribs. I've only been able to smoke for two and a half days in a row because of the cold temps. It's prefect for the bacon. We shall see if it is enough for the larger cuts. Those likely need a week.
