Cold Smoking venison sausage

Discussion in 'Roll Call' started by cold smoker, Nov 17, 2014.

  1. I have just finished my cold smoker. It is 4 x 4 and about 8' tall inside. The fire box is about 5' away and the smoke is piped in. I will be "cold Smoking" all my venison sausage and  am looking for any suggestions on how other people do it. All the sausage we make our self and add curing salt to the mix. This is a family recipe that has been in our family for 100 years and we have not had any body die yet. LOL I know a lot of people believe you need to get the temperature hot enough to kill all the bacteria but then you do not have a cold smoke.  I have always taken our sausage to a local farmer that has a big smoke house. He would smoke it for around a week. I am wondering if by my smoke house being so much smaller do I still need to smoke it for a week? The next question I have is  I have been reading where some people let the smoker go out to allow the smoke to penetrate the sausage, then start it back up the next day? Any info would be appreciated. 
  2. [​IMG]   Good morning and welcome to the forum, from a sunny, windy and cold day in East Texas. Lots of great people with tons of                    information on just about  everything

  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...

    If you will start a thread in the sausage area you will get a lot more responses.Also post

    A few pictures and tell us how you make it.
    Happy smoken.

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