Hi Slick, # 2......The important thing is, that at this time, it's fresh meat, so keep it cold, humidity doesn't matter. #4......Dry around 52 degrees F. about 75-80 % humidity. Better yet, instead of 2 weeks, dry until the sausages loose 35 % or so weight. (40 % loss is better.) :wink: The smoking ...

Well, some people eat dog food, and some dog eat,........well beef, and chicken........

Hi CW, Cold smoking is easiest in the cold climates, but it can be done at warmer places too, if one can create artificial place/condition for it. The important thing is, that it's done after the meat is cured, because it's just fresh meat before that. It takes about 3-4 days for sausages, more for ...

Mr. CW, I was thinking, yes sometime I do that too..... :mrgreen: Next time maybe I'll try to make Pick szalámi, also known as Szegedi szalámi. Of course not the original, that's impossible, but I have a recipe that comes very close to it. https://www.google.com/search?q=szegedi+pick+szal%C3%A1mi&cl...

Hi Red, Those old recipes use more salt, because in the old time they didn't have refrigeration, salt was the only preservative. Also they made sausages only winter time, when it was very cold. Some people still don't use nitrate. But of course they used much different salt, called "dirty-salt" beca...

I also looked at those recipes, and I think 28 grams of salt is way too much.
After drying, it taste much saltier, because proportions changed.

Hi Mr CW, I made lots of changes since, mostly improvements, because life is a continues change, I put my new setup on a cart. This is my other/smaller smoker. http://i1254.photobucket.com/albums/hh601/halihali100/Els1510nagybrisket004_zpsb3a11ddd.jpg And I tried it out with smoking brisket...... ht...

Hi Slick, I'm wondering if a regular refrigerator is capable to keep the temp. cool enough to cold smoke at the place you live. That's because beside the ambient temp. you also create heat, by burning wood. I cold smoked 5 weeks ago, the temp. was 46 to 55 F. (8 to 13 C.), it was a rainy/humid day, ...

We used to say, that everything is good, if the end is good.
And I'm saying, that everything looks very good here.

I have a size 22 grinder, it's 1.5 hp., made in China, so I had to rework the hole thing, but I used to be a precision machinist..... :wink: I make 30 kg. at a time, and that's about the maximum, I favor smaller bathes for quality,s sake. What I want to say is, that I can't feed it fast enough, it c...

Thank you for your offer Ross, I see you posted the recipe too.
Now I'm busy with about a thousand plants of mine.
Soon it'll be gardening season in my part of the world too.
But I like your sausage very much, sometime when I'll have a day, I'll try it out.

Thank you very much Maxell.

Ross, I'm in my second childhood, maybe that's why I keep forgetting if I'm invited for tasting your creation......

Very good tips Mr.

Last Sunday I smoked my sausages the second time, because I had some mold on them. Mold is NOT part of this sausages, and because these pictures were lost at the "downtime", I'm putting them back. This time I smoked them for 4 hours. Before smoking for the second time. http://i1254.photobucket.com/a...