Hi guys been getting a few recipes off the forum for about 2 months now and decided to join. I have real basic question. I have a 6ft smokehouse with an outside heat source. I used to own a fridge smoker and hotsmoke everything. now with my new smokehouse i have an outside firebox in which the smoke feeds through. my question is can i cold smoke my sausage and not have it take 5 days like most things i have read or should i just put a heat source in the smoke house to bring the internal temp up? I cure all of my sausage, and then cook it before eating so not extremely worried about internal temp. just the smoke flavor. so what should i do. in my fridge smoker i would typically smoke for about 10-12 hours to get good flavor. Can i cold smoke for this long and still get good flavor in the sausage.
will the internal heat source burn the smoke coming into the smokehouse and make the sausage have a burnt taste??
i do mostly a country deer sausage in the smoker with hickory.
Anyway hope i can get some answers. thanks a bunch!!!!
will the internal heat source burn the smoke coming into the smokehouse and make the sausage have a burnt taste??
i do mostly a country deer sausage in the smoker with hickory.
Anyway hope i can get some answers. thanks a bunch!!!!
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