Originally Posted by smoker lar
Hi, my name is Larry O'Connor and I have been enjoying this forum for the past 3 months that I have found it. I have been smoking for the past 3 years and since found out how many others are doing the same.
I really want to learn more about cold smoking because I have tasted some cold smoked sausages at parties that blow me away. I'm trying to get this straight in my head of how to go about it but the more posts I read I get more confused.
Yours seemed to make more sense to me then others but I'd like to confirm with you so I don't get myself or someone else sick. You say, when cold smoking(I'm talking sausage) you don't monitor the internal temp of the sausage(other then keeping the smoker 80 degrees or under) but you monitor the smoke. You also say, if your going to want some shelf life or freezer time from it you must be sure the cure is all the way to the center of the meat.
One guy told me when I tasted his cold smoked sausage, he smokes over a small bed of coals and uses only green logs for the smoke. He said it takes him 10 days to smoke it this way. At the time I didn't think to ask if he finished the sausage to a certain internal temperature so you don't get sick. He also mentioned he uses morton tender quick.
QUESTION: Are you saying, when you feel you have enough smoke flavor in the sausage it's safe to eat and you don't have to finish hot smoking it to a internal temp. of 152 degrees? If this isn't true, could you walk me through the steps you would do to cold smoke sausage.
I have always used cure #1 for my hot smoking and I have read posts where they say you shouldn't cold smoke any longer then 4-10 hours if using cure #1. What do you think? Maybe that's why the guy used MTQ in his.
Could you please help me out. Thank you.
Hi Larry, Welcome to the forum, it's nice to meet you. :)
As far as sausages go, there are two basic kinds. "ready to eat" sausage which is either sausage that is hot smoked to an internal temperature that is safe to eat..
Also fermented sausage or dried sausage that is safe to eat.
Then there is "not ready to eat" sausage that is cold smoked and needs to be cooked after the cold smoking process.
(you can also make sausage that isn't smoked)
When you cold smoke sausage you are not cooking the sausage. You don't keep track of the internal temperature of the sausage, you monitor the temperature of the smokehouse to keep the temperature cool enough so the fat inside of the sausage does not render.
You can cold smoke sausages for a few hours or longer.. depending on the flavor you want (and the diameter of the sausage).
They can be wrapped or frozen for cooking later. Cook them like any raw sausage, grill, fry, etc..
Any meat that you are going to cold smoke needs to be cured to the center.
I've not heard that about cold smoking and cure #1 but do know that cure #1 is used with sausage...
here's a bit more info on the cures...
and on sausage making...
Hope this helps Larry,
feel free to contact me