no, no answers to these questions. pls anyone help. yes pork butts (trimmed), pork loins and sausage. once dried , just put on slicer and eat w/ cheese and crackers and beer. the big question is what temp to set fridge at since i see lots of different numbers. ,i have a marinator which is a thing w/...

i want to get porkbutts brine them for 7-10 days in salt, spice, cure h2o bath in fridge. dryrub them w/ spices salt and curing agent after that and coldsmoke for 2-3 days (3hrs per day) then let dry out in fridge for 2 weeks then eat. REMEMBER THE FRIDGE WILL BE ON THE WHOLE TIME 50f to simulate no...

so, r u saying not to coldsmoke porkbuts and sausage, ru saying i can get just as good flavor by hotsmoking at a low temp so the fat does not all melt hence the sausage gets dry. i mean i could do that this is what i have had for 10 yrs http://www.cookshack.com/store/Smokers_2/Smokette-Original-Mode...

yes what you typed was what i was told, except i forgot to add that i have a blower , sending smoke from smoke generator to fridge through pipe. i had already read the links u posted and many others and no definitive answer from any websites to what i am doing , no answers from any sausage companies...

say what,i explained how im doing this, you cant attempt to coldsmoke in florida w/out using a running fridge from what i was told by a sausage maker down here but he couldnt speak great english and this is the gist of how he explained to me . the only thing i left out was using an air pump to pump ...

hi guys, live in tampa (humid) and make sausage for fun (hotsmoke in cookshack smoker) but i really want to coldsmoke. i bought a fridge, drilled a hole in side, made smoke generator, and pipe smoke into fridge. i bought 2 small computer fans for fridge to dry (was going to put sausage on top shelf ...