My nephew came up to visit and help make smoked sausage. He just happened to to pick the coldest days of the year so far. This morning we woke up to -20⁰F, -29C.
When we cold smoke sausage we try to keep the smoker between 80-100⁰F. We had to add a small grill and add small pieces for 12 hours along with pellet filled smoke tubes. We made 50 pounds.
Keeping the temperatures inside the garage at around 60⁰ was difficult.
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No problem with any meat getting spoiled, frozen but not spoiled. That’s what I call a cold smoke.
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Morning Bill!
Not as bad here, but still -27C this morning. We’re lucky there’s at least plenty of wood at our latitudes. If not, we would have to join Kristijan and Wayne down by the equator.
Your pics make me want a second breakfast. Those sausages look delicious.
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Bill I really like the KISS of that smoking shack.
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I just used leftover materials i had laying around including the tin.
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