Originally Posted by Brican
Question if I may, can you define smoking -- cold or hot?
I use a curing salt when I make mine and cold smoke
Thanks for your time
Cold smoke at 90* for 4 hours. Leave hanging in my smoker (No heat or smoke) for 1 hour. Transfer to my temp/humidity controlled unit with 65% R/H for 10-15 days.
Defining Hot and Cold smoking. Many books and People out there will have their own opinions of how its done. I have found that these books are often within 10* of each other in the write ups.
Hot smoking is done at temps starting at 180* to 200*. Any temp over 200 and you pretty much doing a smoke BBQ.
Cold smoking is normally done at temps from 90* and lower, Thus the cure should be used. Many sausage makers will start a smoke at 130* and work the temps to 175* These are smoker temps not meat temps. Ideal meat temp for most smoked sausage, IE Summer, Bologna, Slim Jims, some Pepperoni, Ring, Kielbasa,Just to name a few will need an IT (Internal meat Temp) between 150-155.
However many of us do smoking different. What works good for one may not work good for another.
If your going to smoke sausage below 180* ALWAYS use some sort of cure, Whichever cure you use is your decision. If you have any doubts ask here or read. I'm sure someone will be more than willing to help.