Cold smoking a little breakfast sausage

[Popcorn]

Got 40 lbs semi-hot breakfast sausage in the cold smoker today at noon, been feeding a constant supply of apple wood and hickory. Holding the smoke box below 40 all the way thru.
I'll give it about 2 more hours of active smoke then shut it all down and let it rest overnight then vacuum seal and freeze it

This next picture is how I get my wood of choice going then add it to the fire box. This helps me keep the smoke box under 40 degrees

It's the small pcs off apple and hickory near the top

 

[uncle_loue]

that is one of the most beautiful things i have ever seen...*wipes tear away*

 

[Forvols]

Nicely done/doing Popcorn.

 

[CritterGitter]

This intrigues me . Impressive setup !

 

[redblood]

Looke great!

 

[Creek bottoms]

Yeah buddy!

 

[Crappieaddict]

Very impressive!

 

[mike243]

I hate to see anything galvanized used for food prep, love the smoke house though

 

[Gronkmonster]

I hate to see anything galvanized used for food prep, love the smoke house though

What's the issue with galvanized? Inquiring minds want to know

 

[Popcorn]

 

[Bucket]

Keeping it below 40° negates the need for curing salt in the sausage, right?

 

[Popcorn]

What's the issue with galvanized? Inquiring minds want to know

It has to do with chemicals released when the coating is burned and I would agree with his concern although I am careful to keep my temps very low as this box is exclusively for cold smoking. So far I have managed to keep the smoke box below 40 degrees. I can smoke poultry, cheese, fresh meats without concern for spoilage or partial cooking.

 

[Popcorn]

Keeping it below 40° negates the need for curing salt in the sausage, right?

Yes, completely however I have been known to add a little for seasoning or to help dry brine a little on poultry.
Planning a couple test runs on duck soon. Thinking dry brine, lightly smoke with orange wood then freeze for 2 weeks and the find the best way to cook it, grill, hot smoker, iron skillet, open fire.