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Looking for some help? I will be making some venison sausages this weekend and i whould like to smoke them.Has any one smoked then in the bradley smoker?How long when do you know there ready and what was the out come with them.
Looking for all the help i can get before i try smoking a batch.[/b]

Would this be hot or cold smoking Ian?

From experience I have cold smoked venision sausages packed in hog casings and have smoked them for 2 hours over oak. For my tastes they were too strong and next time I would smoke them for 1 hour 20m or 4 pucks

I have hot smoked shropshire blue with good results on a low heat for approx 1 hour 20mins. They were very good, almost good enough to eat..........

I suppose on both accounts you could always take one of the snags out and try it before smoking longer.........

Cheers WW

Thanks for your replys. In the bradley smoker you can smoke hot or cold can you tell me the best way the times thay stay in the smoker.

Sorry Ian not too sure of your question

Cheers WW