notbob > wrote in :
> 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
>
>
In Florida we have no real winter