Looking for some advise on cold smoking polish sausage. I have a Bradley Electric smoker and want to cold smoke the meat, then freeze it to cook at a later date. I have tried it but have had to throw the meat out. Very bad taste AND bad texture. Can anyone help me?
Cold Smoking Polish Sausage
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Cold-smoking is the only way a make Polish sausage and most other smoked sausages.
Edited by DiggingDogFarm - 6/17/13 at 9:37am
Very basic of ground port buttes, with garlic, black pepper, and salt peter. An old family friend would make 50 lbs of this at a time and smoke in a homemade smoke house. Always said the cooler the better, if the meat would begin to sweat, cool it down. His meat was always second to none. He passed away quiet a while ago so I cannot ask him these questions. So, basically, grind meat, stuff casing, smoke. Then package and freeze. Would take out of freezer as much as needed then boil them.
I cold smoke, no more than 75 degrees if I can help it, then I gently steam them at about 165 degrees until the internal temp is 152....then cool them down and freeze them....warm them up as needed.
Be sure to use sufficient fat so they're not dry.
A good bind is essential.
I usually only smoke for 8-10 hours, but that's after letting the sausage come up to the working temperature of the smoker and then drying the surface.
Short of that, condensation will form on the sausage and the smoke won't cling well.
A couple ways....
I use a covered roasting pan with a rack and about 3/4" of water in the bottom.
I put it in a gas oven where the temperature hovers around 165.
I now use a sous vide set-up to prepare them most of the time.