On 1/4/2019 3:52 PM, Nicodemus wrote:

> notbob > wrote in :

>> 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.

>> The sausage smoked fer almost 1 entire week.

> Nice! I found a web site that has a lot of good info, when the shtf food
> and water will come in handy. https://www.meatsandsausages.com/

Good website.

I will admit we compensated a willing butcher to loan us his facilities.
Two "shares", which was 50 lbs. of finished sausages. The butcher
loaned us use of his VW-sized meat grinder and his 100lb "hydraulic"
sausage stuffer.

I got it all on VHS tape, except the smoking part, but I payed
attention. I've tasted similar products from refrigerators.

Cold smoking is easy, Jes "smoke it" in the Winter.

nb