- 14 Posts. Joined 10/2013
- Location: Ravenna, Michigan
- Points: 10
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- topicHealth And Safetytagged by Venture, 10/31/13
Overview Understanding Propane Gas Systems
Last edited: 4/29/11
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Wish I had read this site before purchasing my Traeger grill from Home Depot. Luckily I was within the 90 days for returns. Like other posts - the pellets would not feed into the hopper - I...
I've owned two smokers. This one does a GREAT JOB for a lower end priced electric smoker. I've created some amazing smoked food in this smoker. I would recommend getting this smoker if you want to...
I've had my SH smoker for about 2.5 years... took a while to get the draft set exactly where I wanted it, but once that was right it's been a dream to use. Under most conditions, and for most of...
I've owned a Masterbuilt for years and I love it. Trying hamburgers for the 1st time today. Wish me luck!!! By the way, Sams has the 40" for $329.00
Cold smoking already cooked sausage?post #1 of 910/29/13 at 1:56pmThread StarterHello everyone, I just purchased a couple pounds of roasted sausage from my butcher and it taste great but needs a little smoke flavor. My question is can I cold smoke the sausage and then heat it up when I want a snack to munch on? I want to avoid warming it up too many times. Will the meat absorb any cold smoke flavor or does it need to be warmed as it smokes?
SmokingMeatForums.com Top Pickspost #2 of 910/29/13 at 2:45pm
Chef Jimmy would be your go to guy on this one.
Personally, I would not do it. Even cooked meat or any leftover food has a limited shelf life in the 40 to 140 zone.
Good luck and good smoking.post #3 of 910/29/13 at 3:31pmThread Starterpost #4 of 910/30/13 at 2:49pmpost #5 of 910/31/13 at 7:58amHey SmokingB,
Yeah sometimes on this forum you gotta specify that we live in the winter wonderland. There's a lot of folks who are still seeing 80's and 90's right now.
Anyhoo, As long as the sausage stays below 40 degrees you should be fine. Put an hour of smoke on them and that should be enough to bump up the flavor. If not, you now know for next time.post #6 of 910/31/13 at 9:33am
If the temp in the smoker can be kept below 40°F, you can smoke that sausage for hours or even days until you reach the desired flavor. Any smoker temp between 40° and 80°F you can only smoke for 2 hours before chilling as quickly as possible. If you will have any of it over 5 days Vac-Pac or wrap well and freeze it...JJpost #7 of 911/1/13 at 5:51amThread StarterThanks for the advice. One lucky thing about living in the north is the fall temperatures. As for the smoker I use, I got the master built 30 electric smoker and the cold smoke conversion kit. I modified this rig by adding 6 feet of stove pipe between the smoker and the cold smoke box. The smoke cools down after about 3 feet so the added length is over kill, but it works so why mess with it.post #8 of 911/1/13 at 7:07ampost #9 of 911/1/13 at 10:42am
Hi Brandon, and welcome to SMF! If you would be so kind as to put your location in your profile, others will know what area you are in and can advise you properly! Thank you so much!
- Cold smoking already cooked sausage?
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