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Cold smoking sausages in Australia in Bradely smoker need advice to avoid nasties please. - Page 2

post #21 of 25
Thread Starter 

great thanks well than I will try without the ice packs tonight or tomorrow and see what turns out, Would be great to hear from your QLD mate.

post #22 of 25

Those are some fine looking wurst.... I think your problem is the smoker, it just not designed for cold smoking.  Without investing in another smoker... I would isolate the burning compartment from the smoker.  Just make you a fire box about 5 meters away and connect it to the smoker using pipe or that dryer vent flex pipe and this might solve your problem also I would keep the smoker in a area that is shaded all day.

post #23 of 25
Thread Starter 

Well thanks for the compliment. Yes you are right the smoker in itself is not designed for cold smoking but if you read carefully I did mention that we have purchased the cold smoking adapter for it so its all good. The problem is humidity as others pointed it out the temperature changes cause condensation every time it comes out of the fridge and into the smoker so the smoke does not stick to it that well. I do not think there is a solution to fix this other than winter (no wonder the old folks only smoke in winter). Anyway we will taste today as they may just be ready but due to humidity it does not look like so and don't want to over smoke them either.

post #24 of 25

Well, I did not mention it but I also only cold smoke during the winter. I do so because you need cold temperatures for curing and I don't have enough refrigerator space for the amount of meat I cure.  Besides, I just like the Old ways.  I did have the same problem once when I was brine curing some pork loins, but I figured it did not hang long enough to get the moisture out.  Anyway.... hope you can solve you problem.. Happy smoking . 

post #25 of 25
Thread Starter 

Absolutely agree with you. we have decided to stop smoking them chuck them in the freezer and use them for stew etc..

Due to humidity it simply cannot be done they don't take in the smoke properly. The old folks are right it can only be done during winter months.

I hope they did not develop any nasties but I feel they are ok especially as they will be cooked.

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SmokingMeatForums.com › Forums › Cold Smoking › Info and Practices › Cold smoking sausages in Australia in Bradely smoker need advice to avoid nasties please.