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.
