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Unread 01-29-2013, 01:35 PM   #10
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Originally Posted by Bro-be-que View Post
so...i want to start doing some cold smoking for summer sausage. i'm a deer hunting nut and am tired of paying $3-$4/lb for someone to do to smoked summer sausage for me. as much as i hate to do it, i'm thinking of going electric just because i cant fire up charcoal and keep the temps under 175*. unfortunately, i am not in a position right now to build a smoke house... any suggestions brethren?
When people say "cold smoking", I always think of temps under 80 degrees.

True "cold smoked" sausage is an art in it's self , IMO and requires a good degree of study so you don't end up with botulism.

Making "smoked sausage" where you start off at say 110 and slowly ramp temps up to maybe 170 max over several hours is a lot easier and very rewarding. If this is what you are referring too, then you might want to consider a Masterbuilt electric. That's what I use.

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM

I'd rather have a bottle in front of me then a frontal lobotomy
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