Last week we were rained in for a few days so I decided to make some cold smoked Chorizo. I wasn't able to get pic's of the prep. but the recipe is from the book CHARCUTERIE. I used the Mexican Chorizo recipe and added cure ( he does have a recipe for cold smoked Chorizo also). just drying getting ready for smoke. Links in the smoker. It was very cloudy and humid so I wasn't real sure how this was gonna work. Cold smoke for about 8 hrs.. After the smoke doing the blooming thing. I grilled a couple just to sample and I was pretty happy with the results,.... the wife liked them also...always a plus. Here's the money shot. They had a really good spicy flavor without being to hot. Still raining so I decide to make some summer sausage ( this is my second attempt). This is all beef and is fro0m Len Poli's recipe for the most part. Just hanging around drying. The weather cleared a good bit so I put them in the smoker to dry quicker. Then I did a heavy cold smoke ( using 2 lrg. mazes for about 2 hrs.) Turned up the heat and smoked (still with the heavy smoke) for about 7 hrs. till temp of 150F. Here they are blooming for about 3 hrs. I then hung them in the frige overnite. Here's the money shot. These really came out good. Much better then my first batch and I think I'll stick with this recipe for a while. Thanks for looking. Suns out so gotta get busy in the yard. GEAUX TIGERS!!