Cold Smoking Concerns

Sausage making and curing meats.

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Cold Smoking Concerns

Postby Pig Grinder » Sat Dec 27, 2014 1:30 pm

I have a homemade wooden smoker that Is connected to an antique wood burning stove with 5inch stovepipe. I have used it for hot smoking sausage several times. A fellow sausage mechanic suggested I use it to cold smoke sausage. He cold smokes at 90-100 degrees for 4 hours. Meat would be using standard ammount of Cure # 1. After this it would be frozen or finished on regular smoker. Does this sound like a safe program?
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Boots
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Re: Cold Smoking Concerns

Postby Boots » Sat Dec 27, 2014 2:18 pm

Talk to jmcrig, chilefarmer, papa Tom, etc, they are in the sausage kings camp
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ChileFarmer
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Re: Cold Smoking Concerns

Postby ChileFarmer » Sat Dec 27, 2014 2:53 pm

I have not cold smoked sausage. But as long as your cure mixture is right don't see why you could not cold smoke it. Just remember its not cooked. You need to freeze or refrigerate after smoking, And then cook before eating internal needs to be 155°-160°. I have cold smoked bacon. CF :D
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Re: Cold Smoking Concerns

Postby Papa Tom » Sat Dec 27, 2014 8:17 pm

Yep what CF said.
The proper amount of cure #1 is one level teaspoon per five pounds of meat.
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Re: Cold Smoking Concerns

Postby Pig Grinder » Sat Dec 27, 2014 10:49 pm

Thanks for the info & confidence builder.
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Re: Cold Smoking Concerns

Postby jmcrig » Thu Jan 08, 2015 8:08 pm

What ChileFarmer and PapaTom said. I am in total agree with both. For the most part, you're only putting smoke on the meat that still needs to be treated as raw. Good Luck, and let us know how it works out.
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