My dry-cured sausages have frozen solid during cold smoking

[sheervelocity]

Up in central Ontario, Canada and the weather has dipped to about -20 °C. Just had the first overnighter of cold smoking a new batch of sausages and the fire went out overnight (constantly is but that's a different issue).

The sausages are frozen completely solid. I wonder what implications this may have on the fermentation process, also, I can't imagine I'm sapping too much moisture out of these with smoke when they're frozen f***ing solid.

I did not use culture this time - I'm using salt and Prague powder (#1 for one type #2 for the other two types). I realized when I began I was out of culture so I used two Marianski recipes that didn't use culture.

So.... Keep smoking hopefully it thaws and proceed as normal?

 

[DanMcG]

I'd get them thawed first then back to the smoker

 

[indaswamp]

Think of cold smoking as a drying step with the presence of smoke. You need to thaw them and resume cold smoking. Need to keep the temp above about 45*F and preferably closer to 60*F.

 

[sheervelocity]

Will do guys, back to the curing chamber they go until I find a way to keep it warmer out there (as there is no power out there).