or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › How long to cold smoke fresh sausage?
New Posts  All Forums:Forum Nav:

How long to cold smoke fresh sausage?

post #1 of 5
Thread Starter 

I was going to get one of the Amazinsmokers small one probably, but looking at that pellet one makes me think that would be great for cold smoking fresh sausage, I usually use kits with cure, have done some with cure and my own seasonings but have never cold smoked any just hot smoke.

 

So how long do you usually cold smoke for? I would be using a 48" older Cabelas SS propane smoker as my cabinet for hanging sausages.

 

thanks

 

dave

 

Any one know how big the pellet smoker is It doesn't show size but looks larger than the dust versions.

post #2 of 5

When it comes to "fresh sausage" ( uncured) you need to follow the 4 hour rule. 

 

If using a premixed cure I would follow the directions supplied by the manufacturer. 

 

If you are going to follow one of the recipes posted on the forum using Cure 1, Instacure 1, or tenderquick you have a bit more flexibility.  I normally keep the smoker at about 130 -150 degrees for 4 or 5 hours then crank it up to 240-250 to bring the sausage up to temp.  I have in the past cold smoked for 7 hours and then put direct into a 240 smoker to bring to final temp.   I do not know of any solid rule for cold smoking a cured sausage, I guess it comes down to what you are trying to achieve but I would think 3 or 4 hours in the cold smoke and then a couple of hours in the smoker will be plenty.

 

Let us know what you decide to do

 

Al

post #3 of 5

I usually smoke for anywhere from 2 1/2 hours to 6 hours, but recently smoked bacon for 12 hours, and absolutely loved it.  I think the type of wood you use has as much to do with the end results as the length of smoke.

 

I've never smoked fresh sausage, only cured sausage.

 

If you're cold smoking cured sausage, do you need to bring it up to temp, or just cold smoke?

I am assuming they will be finished on a grill or pan fried to temp anyway.

Am I thinking this out correctly?

 

The pellet burner is actually 5 3/8" x 8", and you have the option to use pellets or sawdust.  If you're leaning towards hot smoking with it, then the pellet burner is a better choice.

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #4 of 5

Al has you on the right track.  With fresh sausage you can hot smoke it, you can grill it, or you can use other traditional methods.

 

Do NOT try to cold smoke fresh sausage, or you will run the risk of botulism, or other nasties.

 

Better yet, make your own and put cure in the sausages you want to cold smoke.

 

Good luck and good smoking.

post #5 of 5
Quote:
Originally Posted by Venture View Post

Al has you on the right track.  With fresh sausage you can hot smoke it, you can grill it, or you can use other traditional methods.

 

Do NOT try to cold smoke fresh sausage, or you will run the risk of botulism, or other nasties.

 

Better yet, make your own and put cure in the sausages you want to cold smoke.

 

Good luck and good smoking.



Venture is 100% right. for long cureing  air or cold smoke you will be safe if you will put in cure #2

Cure #2, also called "Prague Powder #2", is a mixture of salt, sodium nitrate and sodium nitrite. Cure #2 is used on items that are dry cured over an extended period of time, like salumi or cured meats. The sodium nitrate in the cure breaks down over time to sodium nitrite and that is then broken down to nitric oxide, which acts as an oxidizing agent keeping the meat safe from our most evil of enemies, botulism.It's therefore CRITICAL to making safe cured meats.
 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › How long to cold smoke fresh sausage?