I can see the pics in the first post on the thread...can you not? They were removed and then replaced.
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DIY Sausage Smokehouse
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Originally posted by bbs383ci View Postdo you have to babysit the fire the whole time or can you set a leave for a while and just add wood or charcoal when needed..... i havent read all the post i probably missed it but what temp do you smoke yours at
It is a cold smoke so no temps are kept or is there a need to check it often.. As long as the fire is producing smoke you are good. We only check to place more wet mesquite/oak on coals...
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Originally posted by bbs383ci View Posti have never cold smoked anything but i thought that you had to keep it above 140 in order to keep bacteria from forming in the meat.... again i dont know anything about cold smaoke i guess thats where the cure or salt comes in?
You cold smoke in cool/cold temps...we prefer a blue norther where the temps are cold and the humidity is low. You can add cure if you would like as well but it is not necessary in sausage you will cook to temp on say a grill....
We do add cure to our hunter's sticks and get the fire hotter since we eat them without cooking...Last edited by Smart; 12-08-2009, 02:40 PM.
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