Hot venison sasauge help

[nate85]

I'm looking to make some hot venison sasauge. what i would like to do is mix it up and leave it loose, put it on like a cookie tray and cold smoking it. Ive never tried cold smoking but i got a-maze-ing smoker and i want to give it a try. Will this turn out alright? or should I just stuff it into casing and smoke it to 170? if i do it ether way my mix dosent include cure should i add it in?  any help is appericated thanks guys

 

[BGKYSmoker]

I'm looking to make some hot venison sasauge. what i would like to do is mix it up and leave it loose, put it on like a cookie tray and cold smoking it. Ive never tried cold smoking but i got a-maze-ing smoker and i want to give it a try. Will this turn out alright? or should I just stuff it into casing and smoke it to 170? if i do it ether way my mix dosent include cure should i add it in?  any help is appericated thanks guys

IMHO I would add cure 1 to the mix. Having a large area of ground meat (loose) on a cookie sheet or whatever you lay it on will make a large area for bacteria to grow into. It will work but smoke at 180 to be safe. If the meat starts to cook you may want to mix if around some.

ALSO

If you dont have cure of ANY kind be safe and use some liquid smoke or powder to get the smoke flavor.