Cold smoke question

[mioutdoorsman]

Hello all.
I’ve never tried cold smoking until today. I used the polish smoked sausage recipe from Stanley marianski’s book. 1kg meat. I cold smoked around 60° for five hours. Can I refrigerate overnight then go again in the morning? If so how many times can I do this? Or how many smoking sessions is usually used? I’ve made the recipe before but always hot smoked it. Any help would be awesome. Plan to hot smoke or water bath after cold smoke.

Thanks,
Greg

 

[indaswamp]

Does the sausage have cure #1 in it? If so, as long as the INT does not go above 125-130*F then the cure will still offer protection. You have about 1 month before it will all be converted to NO gas....

So yes, you can do multiple successive cold smokes no problem. This is how I do bacon. just finished up a batch...

https://www.smokingmeatforums.com/t...-pig-for-100-bucks.305606/page-3#post-2201529

 

[indaswamp]

FWIW, Unless you can keep the smokehouse temp. below 60*F, I would not cold smoke longer than about 24 hours...just to be safe with Staph. Aureus bacteria.....since you will not be dropping the pH like a fermented sausage. And definitely hot smoke to subject the sausage to heat treatment.

 

[mioutdoorsman]

Yes 1/2 tsp cure#1. I was only planning on a few more hours of cold smoke tomorrow morning before finishing it up. I made a batch of Hungarian sausage along with it using some homemade hot paprika so I’m eager to try it.
Thanks for the reply.