Literally cold smoking sausage....

[damon555]

I've gotten my whole smoke house set up with the exception of the heat source and controls. With Christmas rapidly approaching I need get some sausage made up. My question is this....Is it possible to cold smoke sausage that contains cure #1 without actually cooking it and then toss it in the freezer to be fully cooked at a later date?

I've got a little vacation time coming up and will probably be able to get the heat source set up.....if that doesn't happen I need a backup plan. Hence the question.

Thanks for the help

 

[mike johnson]

I do this with bacon so I dont see too much of a problem other than it might change the taste and texture a bit.

 

[damon555]

My main concern is for the casings....I'm wondering if they would survive being basically frozen smoked and raw?

 

[atcnick]

The casings will be fine.


-Nick

 

[venture]

It works fine.  Just be sure you are careful with the cure and general handling of the meat.

After that?  Have fun with your experiments!

Good luck and good smoking.

 

[woodcutter]

Sounds like a good idea! I'll bet the smoker will sort of freshen up frozen sausage (fresh smoke taste)
 

 

[driedstick]

My folks did it all the time. never had probs with casing s

 

[weisswurst]

I would say it would be fine , be sure meat is thawed slowly before finishing.I would not thaw in microwave or a hot water bath.The casing could dry a little but I would just massage it with water and let it ( casing ) soften up a little ( if it appears too dry ). I do recall doing the same thing with no ill effects.That would allow us to cure and pack more while the equipment is being used and finishing it as needed . Great idea !Please let us know how it turns out for you. Good SM. Weisswurst

 

[boykjo]

I havent  cold smoked, froze then cooked cured sausage before but if your doing a small amount I would go for it.. if your doing a large amount I would back off making sausage. If something went wrong  the dogs would eat well that week. I have read Freezing affects cure.....

 

[shoneyboy]

I havent  cold smoked, froze then cooked cured sausage before but if your doing a small amount I would go for it.. if your doing a large amount I would back off making sausage. If something went wrong  the dogs would eat well that week. I have read Freezing affects cure.....

Like Boykjo said, cure # 1 is affected by freezing..... http://www.wedlinydomowe.com/sausage-making/curing hope this helps...ShoneyBoy

 

[smokinhusker]

That's exactly how I make my kielbasa. I mix it up (with the Cure), stuff and cold smoke. Into fridge overnight, then I vac seal and freeze. When we want kielbasa, I thaw overnight in the fridge. We then grill, poach, or in the oven with Sauerkraut etc. I've made 20 lbs this way - we had them grilled at elk camp and he took some to duck camp. You've already cold smoked it and unless you are planning to hot smoke it, IMHO freezing with the cure in it won't matter. I was hot smoking it but then when we'd cook it (basically a second time), it was too dry. 

 

[damon555]

Thanks for all the info guys and gals!.....Husker, how long do you smoke them?

 

[smokinhusker]

Thanks for all the info guys and gals!.....Husker, how long do you smoke them?

Smoked for 3 hours with JD Bourbon Oak Barrel Chips - temp outside was in the low to mid 40's.

http://www.smokingmeatforums.com/t/129959/5-lbs-of-boykjos-jalapeno-and-cheddar-kielbasa

 

[weisswurst]

It may sound like I am being picky about terms but I am not..You cold smoked your sausage. This imparted the good smoke flavor to the meat. You then decided because of your equipment and process that you wanted to freeze it until you felt you can finish it. I see no problem with that. Now you want to Finish it. Finishing means just that. You are finishing the process of bringing it to a sausage quality stage.Please let me say how I would proceed after the meat has been slowly thawed and handled with care. I would either put it in the smokehouse ( or whatever you use ) or water that has been heated to about 180 degrees. Whichever you choose keep temp of water about 180 degrees ( or smoke house without smoke ) and the meat reaches internal temp of about 165 degrees. (lower if you are making ring Bologna ). Remove ,  chill down to about 110 degrees.  Pat dry , allow to hang at room temp about an hour. This is called booming. It is mostly cosmetic  but it does allow the meat filling to stabilize. Much like letting a roast or steak or even turkey sit before carving or serving. I would let it age in fridge for a few hours. Now comes the cooking process ( separate and distinct from the sausage making process )  If you want to impart more smoke flavor , do so however you are no longer smoking it , you are smoke cooking it. Hot smoking is a term I do not use.I make my sausage then I cook it. Depends on how I want it. Simmered in sauerkraut , grilled outdoors on a grill with or without a little more smoke added at the side of the grill , fried with onions , etc. After the curing , smoking and finishing process ( and after it blooms and ages  ) temperature is no longer critical. You cook it the way you like it. Or you can ignore what i said and do it your way. Thats whats great about doing it ourselves.Happy sausage making Weisswurst. Merry Christmas  to all.!!!