! One of the guys at Walton as to post a pick of my cold smoke box. Your blogs and videos are tons of help I just have one question right now I tried two batches and not good results with snack sticks is there a good method to cold smoke before they’re cooked. I have reg sausage down pretty good but I would really like to make good snack sticks for my customers I also only have a Traeger which starts cooking at a higher heat. My next investment will definitely be a smoker that I can control the heat starting in 120°. My question is really all mostly about cold smoking.

Thank you for any help you can give me

Thank you for your comments. They are definitely helpful. I’ve been giving away beef jerky for years and I’ve just started giving out sausage I own a restoration company and it’s just a nice way to say thank you to my customers I just always wanna make sure that what I’m giving them is safe and of course taste better than what they can get in the store

I just built a meat curing chamber and I want to try and do salami. My question is? Can I use my aging chamber as a short term during his chamber at least on this first batch and what is a good recommendation for a 3 to 4 day curing chamber it Hass to be high humidity and 60 to 70°.

Yes I have a great suppler for cedar I get it for about 2 dollars a board foot for number #1 or close but I have to mill it all myself

I just ordered the 1200 anova

I already have!!! All this info def speeds up the learning process

I have a Weston #22 I just wanted to find a mixer replacement as Weston stop making 44lb mixer I have not had time to yet I will check with them tomorrow

I have bees cold smoking well under 70 degrees I have a Traeger timberline 36 inch smoker for heat and I know I need to invest in a good mid temp smoker with lower starting temps I have just started on a meat curing chamber for dry aged meats I am really meticulous about making sure I do things right and I like to have a good knowledge of meat processing now they’ve started down the line of sausage. All of your input is appreciated and definitely educational I am grateful for your feedback. It definitely makes it easy to advance your skills when you could get advice on these kind of forums. Thank you.

Lol hope I got it right Dave just know your advice is always good! And I appreciate you taking the time to answer the questions

I can’t wait lol if I was a little more patient I would have timed my sausage better hehe

I order the 1200 anova pro with the pan

I have done it in a roster on my Traeger keeps a steady temp. The sausage I made fit perfect the tub I ordered as long as there ok in the fridge I’m cool waiting but thank you I ordered a 26 quart sous vide pan with the 1200 watt heater just for this batch so now I have to give it a try

Thanks Dave I read your profile we have a lot of the Same hobbies I’m not much of a hunter anymore still do a lot of fishing and I build a lot of custom rods and I make a lot of bread I’m sure you could give me some good tips my starter is 11 years old but I’m still a novice anyway Ty for all your help

They have been fermented to 4.5 PH.

I have over a hundred pounds of sausage beef jerky and another 35 lbs total with what I’m doing now most of it will be gone in the next 3 months I have a huge friend base through customer that have become friends it’s hard to keep up if I did not injoy the challenge of perfecting my craft so much I would not do it. I never settle for ok with a platform like this you can bypass a lot of mistakes and YouTube the net times have def changed! Dave can you read my last post about my sous vide it won’t be here until Sunday and I will have some pepperoni sticks that will be out of the cold smoker and ready to cook tomorrow. Is it OK to just put them in the refrigerator until Saturday or Sunday?

I didn’t mean to just single Dave out because a lot of people really help me, but he has been the one that has answered my questions the most

This is my first go at it I did 5 lb pepperoni 5 lb Tuscan 5 lb Cremova and 5 lb Calabrian so far everything is perfect Dave has been a good resource for me Eric on Utube good resource on curing chamber took me a couple week to get it all ready. And I experimenting with fermenting sausage have gotten to of help I will keep you posted as it turns out

Sorry I didn’t make that clear the 6000 g of meat was what I had originally intended to use. It just had too much connective tissue so I grounded up a couple times and turn it into sausage.

Ok Question? I finished my salami I changed my mind on meat I originally got so I had to process it I had 6000 grams I tuned into thick pepperoni and cheese fermented sausage stick you going to think I’m nuts but this meat needed to get done anyway I’m taking it down to 4.5-4.6 ph I’m already at 5.00 after 13 hours so going down fast then I’m going to cold smoke for another 8 then straight to sous vide lol my sous vide won’t be here until Sunday. My meat will be ready for the sous vide tomorrow. Is there any issue with it? Just going into the refrigerator for a couple days I’m not aging it out. I’m just fermenting it and then turning it into sausage sticks. Anyway that’s the question?