Cold Smoking Sausage - Getting Started

[Jim_C]

I was reading bacon_crazy510's post on Cajun Green Onion Sausage and it has me circling back to what I need to do to cold smoke sausage.

I originally went down the path of getting the Smoke Vault 24 to run at a low enough temperature to do cold smoking. I now do not believe that's possible. The next step was researching cold smokers, but I still need to address the heating element.

Now I'm leaning toward a Proctor Silex 1200W hot plate and an A-MAZE-N 12 Smoke Tube. I have an InkBird temperature controller. It's not wireless/Bluetooth, but I can adjust it as necessary.

I am wondering if I need to do any mods on the hot plate? I have read about folks using pellet dust instead of pellets, and am also wondering how that works with the A-MAZE-N smoke tube?

Thanks in advance for the advice......Jim

 

[BigW.]

Cooler weather and a tray for dust is the easiest solution. Cold smoking is usually for whole muscle meats and things like cheese. Grinding meat adds some food safety concerns.

 

[JckDanls 07]

Hey Jim... Glad your getting into the sausage world...

I'm confused about your take on cold smoking... Your saying you want heat... Is this for low temps for smoking sausage ?? This method is different than a true cold smoke...

 

[Jim_C]

Hey Jim... Glad your getting into the sausage world...

I'm confused about your take on cold smoking... Your saying you want heat... Is this for low temps for smoking sausage ?? This method is different than a true cold smoke...

From the research I have done on SMF and internet, I am seeing two methods for smoking sausage.

One looks like this: (https://twoguysandacooler.com/cajun-green-onion-sausage/)

• 1 hours at 100f (37.7c) – this dries out the sausage (leave the dampers wide open)
• 1.5 hours at 125f (51.6c) – this is when I start applying smoke
• 2 hours at 150f (65.5c)
• 2 hour at 175f (79.4c)
• then I bump up to 200f (93.3c) until I reach an internal of 150f (65.5c)

The other method looks like this:

• 2-4 hours of smoke at 140f-150f and then finish the sausage off in a poach (155f-175f) or sou vied.

Both methods finish with an ice bath and hanging at room temperature to dry before moving to the refrigerator for a day or two.

I'm open to advice.

 

[hondabbq]

Neither of those 2 methods is cold smoking.
Cold smoking is done under 90f

 

[Jim_C]

Neither of those 2 methods is cold smoking.
Cold smoking is done under 90f

My apologies. I am trying to learn how to smoke sausage. I don't think I can do it in the Smoke Vault I have and I'm trying to find an answer. I'll keep researching.

 

[hondabbq]

My apologies. I am trying to learn how to smoke sausage. I don't think I can do it in the Smoke Vault I have and I'm trying to find an answer. I'll keep researching.

I have a smoke vault 24 as well and use it for my bacon. I just light my AMAZN tray and let it go. just cold smoke below ambient temps of 90f. If you do cold smoke your sausage or whatever it is needs to be cured.

 

[Coreymacc]

My apologies. I am trying to learn how to smoke sausage. I don't think I can do it in the Smoke Vault I have and I'm trying to find an answer. I'll keep reaearching.

The biggest thing you have to keepnin mind when smoking sausage is take the 170deg f max temp to heart, any hotter, and your will melt the fat in the sausage. Some people may say they have gone hotter, but as a general rule, that is you max. Thats the big issue with using pellet smokers or units that are not dedicated lower temp smokers.

My opinion
Corey

 

[Jim_C]

The biggest thing you have to keepnin mind when smoking sausage is take the 170deg f max temp to heart, any hotter, and your will melt the fat in the sausage. Some people may say they have gone hotter, but as a general rule, that is you max. Thats the big issue with using pellet smokers or units that are not dedicated lower temp smokers.

My opinion
Corey

If I am reading what you have said correctly, then don't exceed 170f inside the smoker, which makes sense.

It means I would need to re-think how I approach the recipe above:

"2 hour at 175f (79.4c), then I bump up to 200f (93.3c) until I reach an internal of 150f (65.5c)"

Perhaps 2-4 hours at 165f-170f

In the recipe 150f IT seems to be the temperature to strive for smoked sausage. I assume the 150f IT still stands for my target for the sausage?

 

[chopsaw]

Both methods finish with an ice bath and hanging at room temperature to dry before moving to the refrigerator for a day or two.

I'm open to advice.

You're going in the right direction .

The first method , start to finish in the smoker tends to , or can lead to tough , chewy casings .

So an option to that is the second method you listed . Smoke for color , then poach finish to a safe to eat internal temp . I use 152 . There are factors there too , but that temp is a good starting point .

Yes , watch your cooking temps if going start to finish in the smoker . I use 165 as a max , but again , as you get used to the process you can adjust that a bit if you keep an eye on it .

Some suggest using a SV circulator . Not everyone has one . I personally like poaching on the stove over SV'd , but both work , and I've done both .

This is how I set mine up .
These are Knockwurst .
Smoke to get some color .

Poach around 175 for 30 minutes .

Then ice bath and bloom at room temp .

You'll get it . Plenty of help here .

 

[Jim_C]

You're going in the right direction .

The first method , start to finish in the smoker tends to , or can lead to tough , chewy casings .

So an option to that is the second method you listed . Smoke for color , then poach finish to a safe to eat internal temp . I use 152 . There are factors there too , but that temp is a good starting point .

Yes , watch your cooking temps if going start to finish in the smoker . I use 165 as a max , but again , as you get used to the process you can adjust that a bit if you keep an eye on it .

Some suggest using a SV circulator . Not everyone has one . I personally like poaching on the stove over SV'd , but both work , and I've done both .

This is how I set mine up .
These are Knockwurst .
Smoke to get some color .
View attachment 722377
Poach around 175 for 30 minutes .
View attachment 722378
Then ice bath and bloom at room temp .
View attachment 722379
You'll get it . Plenty of help here .

Being a visual person that is exactly what I was looking for. Thanks………

 

[chopsaw]

Being a visual person that is exactly what I was looking for.

I'm the same way . Glad it helped .

If you have an electric stove / cooktop , it's easier to control the water temp . I've never tried with gas .
If you go this way , get your pot set up and close to the temp you want .
Have it ready when the sausage comes off the smoker .

Don't get to hung up on keeping the temp exact . Close is fine .
I use a measuring cup with cool water in it to control heat rise in the pot . Add a bit of cool water instead of changing the setting .
Good luck , and let us know what you do and how it went .

 

[Jim_C]

Good luck , and let us know what you do and how it went .

As soon as the casings, pricker, and binder arrives from Butcher and Packer.

 

[Coreymacc]

It seems most fellows on here prefer the poaching method, i bought a large oster turkey roaster and gave it a try, it works well. Im of the school of smoking and finishing in the cabinet. The water bath is a lot quicker not gonna lie. But the smoker kind of dries the casing a bit and gives you a real nice snap. Its all preference.

Both methods work well

My opinion
Corey

 

[Jim_C]

It seems most fellows on here prefer the poaching method, i bought a large oster turkey roaster and gave it a try, it works well. Im of the school of smoking and finishing in the cabinet. The water bath is a lot quicker not gonna lie. But the smoker kind of dries the casing a bit and gives you a real nice snap. Its all preference.

Both methods work well

My opinion
Corey

I may try both methods to compare. What temperature(s) do you run your cabinet at and for how long?

 

[JckDanls 07]

Jim_C ... Now are you aware of and comfortable using Cure #1 ?? As that will be needed to smoke sausage at these low of temperature's correct ??

Most people start out at 120 degrees for up to 2 hrs... Then the temps are ramped up 10/15 degrees every hour until you reach a max cooking temp of 170 degrees... Then let it ride at 170 until IT reaches 152ish...

 

[Jim_C]

Jim_C ... Now are you aware of and comfortable using Cure #1 ?? As that will be needed to smoke sausage at these low of temperature's correct ??

Most people start out at 120 degrees for up to 2 hrs... Then the temps are ramped up 10/15 degrees every hour until you reach a max cooking temp of 170 degrees... Then let it ride at 170 until IT reaches 152ish...

I use Cure #1 when I mix up a batch of Pop's brine for the turkey drumsticks. I have plenty on-hand.

Thanks for the temps.

 

[Coreymacc]

I may try both methods to compare. What temperature(s) do you run your cabinet at and for how long?

I do a ramp up of temps, 130 ,140, 150 etc per hr, till I hit 168f and just let things sit till the sausage is 150f . I heavy smudge smoke for a couple hrs, then lighten up for a couple hrs then just let them cook till done. 10 lbs usually takes about 5 to 6 hrs. Then just cool bath and hang over night

Corey

 

[indaswamp]

From the research I have done on SMF and internet, I am seeing two methods for smoking sausage.

One looks like this: (https://twoguysandacooler.com/cajun-green-onion-sausage/)

• 1 hours at 100f (37.7c) – this dries out the sausage (leave the dampers wide open)
• 1.5 hours at 125f (51.6c) – this is when I start applying smoke
• 2 hours at 150f (65.5c)
• 2 hour at 175f (79.4c)
• then I bump up to 200f (93.3c) until I reach an internal of 150f (65.5c)

The other method looks like this:

• 2-4 hours of smoke at 140f-150f and then finish the sausage off in a poach (155f-175f) or sou vied.

Both methods finish with an ice bath and hanging at room temperature to dry before moving to the refrigerator for a day or two.

I'm open to advice.

My apologies. I am trying to learn how to smoke sausage. I don't think I can do it in the Smoke Vault I have and I'm trying to find an answer. I'll keep researching.

The method you posted by Cajuneric will work. It is what I do. I smoke quite a few large batches of sausage 100-120#. With that much thermal mass in a smokehouse at low heat, it take quite a while to finish if you smoke them to an internal temp. of 155-160*F.
And frankly-it is not necessary to do so. I follow what DaveOmak use to do; I smoke the sausage to INT of 136*F, then I hold at temp. for 1.5 hours. This will pasteurize the meat so it is safe to LOG9 reduction in pathogens as per the USDA regs.

The final INT might be 140-148*F when I pull the sausages depending on the size of the batch, but either way they are done. Any further cooking will just start to render fat and dry the sausages out.

Also-nothing wrong with water bath, but I don't do it because of the large batches I smoke. I do however close the vent down quite a bit like DaveOmak to increase the humidity inside the smoke chamber to reduce evaporative cooling effect on the meat. This speeds up the last few degrees of cooking to 136*F INT.....