On 12/30/2018 3:25 PM, Nicodemus wrote:
> Is there a FAQ about smoking food?
>
> Looking for proven cure ratios, cold smoke temps and hot smoking temps,
> also information about the devices/equipment that can do this.


Google "cold smoke" (no quote marks). You'll get this:

https://en.wikipedia.org/wiki/Smokin...)#Cold_smoking

We (lotta ppl) cold smoked 600 lbs of homemade sausage. The cold
smoking happened at approx 30-40 deg F (dead of Winter in CA). The shed
we hung the sausage in had daylight showing between each wall slat.
IOW, lotta air! The smoke was jes a bit o' smoldering fruit wood .
About 2 arm-sized fruit tree limbs smoldering away in that drafty ol'
shed.

I've seen it done in an old disposed refrigerator.

The sausage smoked fer almost 1 entire week.

nb