Planning tonight for doing a first time cold smoke, Andouille. The next 4 days we are looking at night time temps 27 to 47F and day time temps of 51 to 58F. My recipe does use pink salt. I have a 36 inch Masterbuilt. I'm making the sausage Saturday afternoon and will hang the sausage to dry until 9PM. Then I'll light up the A-Maze-N 5x8 using apple wood pellets Not turning on the MB, The next two nights I'll repeat, light up the A-Maze-N at 9PM, and let the sausage sit in the MB during the day. After three days of three smoke applications, then cook the sausage 180-200F??? until an internal temp. of 155F?? then cool off asap with cold water??
Does this sound acceptable?
PS: I'm cubing the meat, then I was going to add liquid to dry seasoning/pink salt, then mix into cubed meat/fat, then go right into stuffing on first coarse grind. (everything will be cold including grinder metal components.) Also: I'm guessing to set top vent wide open??
I've made fresh sausage for many years, have not done any process requiring pink salt.
I've only seen nonfat dry milk in recipe, why not dry whole milk?
Mike
Does this sound acceptable?
PS: I'm cubing the meat, then I was going to add liquid to dry seasoning/pink salt, then mix into cubed meat/fat, then go right into stuffing on first coarse grind. (everything will be cold including grinder metal components.) Also: I'm guessing to set top vent wide open??
I've made fresh sausage for many years, have not done any process requiring pink salt.
I've only seen nonfat dry milk in recipe, why not dry whole milk?
Mike
