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Unread 01-29-2013, 01:41 PM   #11
ButtBurner
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Quote:
Originally Posted by boatnut View Post
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.
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