Hello Good People,
So we have decided to make some Hungarian style "Csabai" sausages. All went well its been a great success on the BBQ and grill but now we are onto the next stage, smoking.
We have a bradley smoker and have produced some great results but never tried cold smoking sausages.
We have the cold smoking attachment and using ice packs to keep the temperature low it is currently about 12C degrees and approx 26 outside so all is well as by the ancient recipe from my grand parents it needs to be between 12-24C which I never allowed to go over not matter how hot outside.
So far the sausages had 3 x 3 hour session and progressing well. They are stored in a dedicated fridge for drying and only taken out for the smoking periods.
The only issue I am facing is humidity while it never goes above the maximum allowed 85% the problem is with condensation as the internal temperature very slowly rises and the outside temperature is much warmer naturally condensation occurs which in turn produces a humid environment inside the smoker. Now I understand this is good conditions for nasties to develop in the meat. We have cured the meat using salt plus pink salt but I am still a little concerned as usually in the 3rd hour into the session the sausages look sweaty there are water drops on them. I pet them dry and they go back to the fridge so temperatures never reach critical but could this be a problem? Also noticed empty spots under the skin as the sausages dry only on one piece so far.
I just want be sure we are safe.
Many thanks in advance.