Thanks guys for your thoughts, First of, it's not the capsicum. I get it with pimenton, sweet paprikapowder, sweet smoked paprika powder and recently had it with kimchi-spices as well. I do not add vinegar or other acidic ingredients to my sausages. I often make 5 or 6 different sausagetypes in one ...

Very often when I use red pepper (chorizo for example) this seems to negatively influence the bind. The sausage gets crumbly, fat renders out. It seems to be exclusive to red pepper powder, both mild and spicy. If I make a farce first in which I incorporate the spices, it's not so bad, but if I mix ...

So it seems kind of inevitable. Anything that still can be done to reduce it. Lower output of the pump?

Thanks for the replies. El Ducko, thanks for the many tips. However it's not the moisture inside my smoker, but *inside* my venturi cold smoker specifically. So even before the smoke reaches my BBQ/Smoker/sausages. I use sawdust (have not been able to get chips to smoulder in my cold smoker) and do ...

Guys, I also made a venturi cold smoker. The well know, basic design type, much like this one: http://i245.photobucket.com/albums/gg69/shuwap2/Sausages/smoke_zps14ee2063.jpg It works well, however after some time the flavor of the smoke starts to change and and becomes sour-ish, acrid, unpleasant. W...