Cold smoking sausage

[YetiDave]

Sup guys! I've been bitten by the bug, determined to claim mastery over the humble pig and finally invested in a meat grinder/sausage maker. My first attempt will be a Hungarian paprika sausage made with a blend of pork and beef using the recipe from Ruhlman's "Charcuterie" and I have a question for anyone who's cold smoked sausage - the book suggests just 2-4 hours of smoke, is that really sufficient? I usually give my bacon 12 hours and it turns out great. Any tips would be great as I'm entirely new to sausage making rest assured that foodie porn pics shall follow when the grinder arrives. I've already invested in the necessary 2.25kg of meat for the recipe. And a couple of slabs of belly to make pancetta, y'know.. Because I can

 

[saf]

The time is fine. THe difference is the size your bacon I assume is a half belly as oppose to small links of sausage. On top of that the meat is ground so it will absorb more of the smoke. Everything I have ever made from that book has turned out really well. It's been too long since I used that book.