The Texas BBQ Forum

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?

Talk to jmcrig, chilefarmer, papa Tom, etc, they are in the sausage kings camp

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

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

Thanks for the info & confidence builder.

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.