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cold smoking/ hot smoking or combo of both

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  • cold smoking/ hot smoking or combo of both

    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!!!!

  • #2
    i meant i use an outside piped in smoke source not heat source.

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    • #3
      Cold smoking will tend to be a mellower, lighter flavor than hot smoking Norm. Raising the temps in the house via a hotplate (BIG one) or better yet small propane burner will give you a more intense smoked flavor. Good that you cure anything sausage and smoked, or anything cold smoked.
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