Sausage smoking question

[WMT]

I have been making my own fresh sausage for some time now and want to start adding a smoked flavor to it. I don't want to smoke it to the point to where it reaches the 155 IT so it is fully cooked. I just want to add some smoke flavor. If I add the proper amount of cure #1 in the sausage can and will cold smoking add the smoke flavor. Would it take longer for the sausage to absorb the smoke being cold or warm. Would I need heat of any kind for the smoke to enter the sausage or would I be able to just use my A Mazing pellet smoker without any heat.
Just to make myself clear, I would still consider it to be fresh sausage and it would still have to be fully cooked before eating.

 

[chef jimmyj]

YES, With the addition of Cure #1 you can Safely put an AMNPS only Cold Smoke for a couple of hours. To be specific, 2-3 Hours of Smoke if the Ambient Temp is above 40°F. At 35 to 40 °F, you can Smoke as long as you wish. The reason I recommend 2-3 Hours at 40°+...The Cure protects against C. Botulinum, Listeria and Salmonella but, there are other Pathogenic and Spoilage Bacteria, that may be in the Sausage. These are unaffected by the Cure. Smoking more than 2-3 house at 40+ can be Risky.
Your Safest Option is to Warm Smoke, 130 to 170°F to an IT of 155. Then just Brown and Reheat them to eat...JJ

 

[WMT]

That's the info I was looking for. Thank you

 

[kunseimania]

That's the info I was looking for. Thank you

Me too, although I haven't stretched to making my own sausage yet.
Good to know. Thanks, chef jimmyj.

 

[chopsaw]

You're covered , and got your answer , but smoked to 152 then frozen to be grilled at a later date makes a great sausage .

 

[lav25]

Thanks to W WMT for asking, I had the same question. My MES 30 died last year, still use if for a smoking cabinet but I've got a cold smoke generator and wanted to see if it was safe. Exactly the info I needed.