I was given some deer sausage that was different then any other, it was not your typical "summer sausage", this was a VERY DARK, very smokey, almost like a dark hard salami, almost black (absolutely delicious). The person told me it was COLD smoked, and told me to smoke it for 48 - 72 hours, and no more then 100 degrees.
I am going to attempt to make this, do you know anything about how to do this,.....I'm assuming after using cure, and keeping smoke on it for that long, is why it should be bacteria free. Any advice will be helpful.
TKface