Hi Guy/merry Christmas.
I need help with cold smoking sauseges.
I always did hot smoking but I wanna try cold smoking sauseges to make.
I just stuffed 15lb sauseges and I used pork but shoulder and seasoning from PS Seasoning Hungarian batch... Soo there is no instacure salt/they are not cured.
For cold smoking sauseges needs to be cured? Or I can just cold smoked as is? And for how long and what temperature?
What needs to be outside temp?
Inside smoker temp?
Sausege temp?
Anybody can help? I stuffed them today and planning to smoke them tomorrow morning.
Please...
I need help with cold smoking sauseges.
I always did hot smoking but I wanna try cold smoking sauseges to make.
I just stuffed 15lb sauseges and I used pork but shoulder and seasoning from PS Seasoning Hungarian batch... Soo there is no instacure salt/they are not cured.
For cold smoking sauseges needs to be cured? Or I can just cold smoked as is? And for how long and what temperature?
What needs to be outside temp?
Inside smoker temp?
Sausege temp?
Anybody can help? I stuffed them today and planning to smoke them tomorrow morning.
Please...