new to the smoking

Discussion in 'Sausage' started by canam70, Dec 26, 2013.

  1. canam70

    canam70 Newbie

    I have a lot of kinks to work out.i built a 4x4x6ft smoker with a free standing stove 7ft away with a 6 in pipe running into bottom of smoker.i have 2 sliding doors on gable ends and im trying to smoke sausage.i have 1lb and 3 lb sticks that have been in for the past 12hrs.i pulled a 1lb out and cut it but its a bit to soft.im trying to make it like the old days with cold smoke but I need help.

    thanks
     
  2. What do you need help with?  did you put cure into the mix ? What is the temp inside the smoke house?
     
    Last edited: Dec 26, 2013

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