I'm thinking I need to learn how to smoke some sausage. I usually just buy... but making my own kielbasa, canadian bacon or speck sounds like fun!
Any good references that I can get started on?
I found Michael Ruhlman's book, Charcuterie, to be quite helpful in learning the concepts and basic processes of curing and smoking meats and sausages. I use his canadian bacon recipe and process (more or less). I don't care for his seasoning choices in a number of his recipes, but that's a matter of taste.
Rytek Kutas' book, Great Sausage Recipes and Meat Curing, has a lot of process-related information in it. It's a good reference.
Warren Anderson's book, Mastering the Craft of Making Sausage, has a lot of good equipment and process information. But like Ruhlman, some of his seasoning choices are, in my estimation, questionable, like putting mace and allspice in andouille sausage.
Finally, I find the huge wealth of detailed information on the Wedliny Domowe
site to be immensely useful.