Well, the long times and low smoker temps that are used when cold smoking sausages are an excellent enviroment for bacteria, and that's why a curing agent is used.
So, the most accurate advice here would either be to hot smoke your sausage, not cold smoke it. When hot smoking, the sausage is not in the danger zone long enough to have any bacteria problems.
Although I discourage re-freezing meats, it is another option. Now, I'm not sure how the pheasant will take to re-freezing, but the pork/venison sausage will re-freeze without any texture issues.
__________________
~thirdeye~
Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle
Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
