From Montana

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Peterk1234

Newbie
Original poster
Feb 16, 2025
6
13
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.
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Welcome from Colorado
Nice little smokehouse.

A good book recommendation is “Home Production of Quality Meats and Sausages “ by Stanley Marianski.

I think you will find that a lot of the old ways on whole muscle like bacon and ham are not much followed anymore because of the high salt levels, and the process has evolved to modern times with refrigeration and lower temps. Humidity control is another big concern with the old ways. But plenty of knowledge around here that is freely shared so be sure to ask your specific questions.
 
Welcome Pete from SE ID. Nice smokehouse! I am a bit fond of the name Pete as that’s my son’s name.

Again, welcome to SMF.
 
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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. View attachment 713231View attachment 713232View attachment 713233View attachment 713230
Welcome to SMF from North Texas! Great looking set up you have.

- Jason
 
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Well you most certainly came to the right place to fulfill all your wihes... Everything you mentioned that you would like to make can be found right here at Smf... I would like to caution you on following recipes found on the internet without first checking here at SMF to make sure it's Legit...

pretty nice smoke house you have there... I'm not see anything for heat, Is it just for cold smoking (for now) ??

Here's a bunch of reading to help you bring your hopes to life...

 
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Welcome from Kentucky!

As already said, the books by Stanley and Adam Marianski are must have resources.
 
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Hello from down south until we go back to NW Minnesota for the summer.
I second Keith's JckDanls 07 JckDanls 07 comment on verifying any recipe you find on the "it must be true" internet before bouncing off the experts here. No flaming allowed by the members.
 
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