Originally posted by rdwhunter
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DIY Sausage Smokehouse
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Originally posted by bowmansdad View PostMy brother built a 8x8 about 10 yrs. ago. We moved it to his new
house in August, will fire it up in February again. It holds 400 lbs. of
links and with our 40 year old recipe, it's some great sausage! Working on the deer meat now.
yes the big ones are nice if you don't need portable........
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Originally posted by Big Al View PostIs smoking meats in build this size known as cold smoking? What is the optimal temperature?
Cold smoking is correct.....we want the temperature under 65 degrees outside and dry but prefer in the mid 50s as we don't want to freeze our own tails off.. Right after a dry front with blue skies is the primo time. After hunting season we let everybody know to be prepared every weekend for the right time..
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Originally posted by bowhica View PostIf a smaller version was built is there specific pipe height inside? From the exaust pipe to the meat? I have never had or been around a smoker and am curious to what the limits were on meats you can smoke.
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I have a question I think i know the answer to, but to make sure... When cold smoking at these temps for that amount of time, you must be using the pink cure (sodium nitrite) in your recipe, correct? Also, what tells you they are done smoking, what conditions/ color do you look for?
Thanks and a great looking smoker!
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You can use it or salt......we usually just use salt..
After 6-7 hours we'll pull part of a link and boil/grill to look for the distinct pink smoke ring that goes completely around the link and almost reaches to the center....we'll continue to check it until it has taken enough smoke to create that ring. The cooler it is the better it takes the smokeLast edited by Smart; 10-16-2008, 10:59 PM.
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