Cold smoking sausage help

[Jonathon]

I more than 2nd Dave in AZ recommendation, this is a GREAT resource

[bocephus]

Jonathon This is a good reference book along with Great Sausage Recipes by Rytek Kutas. I haven’t seen the 1001 sausage recipes by Marianski yet but I am sure that will be another good one also.

[mrobisr]

jeffkakuk said in Cold smoking sausage help:

Is it possible to use a electric smoker or won’t it go low enough?

Either don’t turn the heat on or use a 60w-100watt light bulb with a temp controller. Along with the books that others have recommended I will recommend these and if you will be wanting to ferment I cannot recommend “The Art of Making Fermented Sausages” enough.

[Dave in AZ]

mrobisr nice! Here is my headboard on bed above my head right now lol…

Home Poduction, and The Art of Making Fermented by Marianskis are both on phone digital

[jeffkakuk]

Ok I went and ordered the Home Production of Quality Meats and Sausages. And now looking at also ordering the 1001 Recipes but was wondering if anyone has this book and if it’s worth it?

[Dave in AZ]

jeffkakuk have it. It is the content of Home Production along with recipes from 2 or 3 others. I havent read all thru it yet.

[mrobisr]

Dave in AZ Good stuff all of them.

[jeffkakuk]

So when adding F-LC culture what happens when you ferment it for more then 24 hours. Thanks Jeff

[Dave in AZ]

jeffkakuk nothing bad… the ferment is driven by how much sugar, dextrose mostly, is available to ferment. Really fermentation should be based on achieving a pH target, and timing is just secondary. Differing temps will change ferment speed.

[jeffkakuk]

Thanks so much for the quick reply Dave. Makes my day on when I can stuff and smoke.