| Veddy interesting indeed, but as PP said, impossible to do here, so we want to make smoked brekkie sausage, we have to add a tad of prov powder #1 and then hold smoker to ambient temp if possible, but will usually be above with out an expensive "smoke pistol" to make the smoke outside the smoker or we could make the smoke away from the cabinet and take from a smoke making device that could be built and pipe the smoke in over a couple of meters distance, but still would not be able to get below ambient temps, thats why this time of year I smoke at night if I want cold smoke or anything below 45*,,about 40 to 50 is about as good as we can do here.
But we do turn out some good product, I am now eating a piece of Thuringer I made yesterday that was smoked at about 45 for 5 hours and then poached for about 30 minutes in 82* water to finish cooking it, and it is as good as you will get anywhere.
So PP we will just make some with prov #1 and in sheep casings and smoke a bit and freeze it.
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22-02-2009, 10:47 AM
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