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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-31-2011, 04:58 PM | #1 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Cold vs Hot Smoked Sausage
What's the difference in taste? Also, what's the point of cold smoking it?
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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05-31-2011, 05:02 PM | #2 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Adding flavor, without rendering the fat/moisture.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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05-31-2011, 06:38 PM | #3 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Picture kielbasa and things like salami for cold smoked. Hot smoked is just bbqed.
I love making and cold smoking sausage. Search for Mortons Tender Quick curing salt. Its really tough to hit cold smoke temps in the summer, unless you are smoking in a working refrigerator. But in winter it is fun and easy to do. We do it in a couple of cardboard boxes. One with a hot plate and a pie tin full of wood chips and a dryer exhaust hose running over to a second cardboard box with the sausage. Good Stuff!
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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05-31-2011, 07:06 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I've hot smoked plenty, but have yet to cold smoke - by all means put some cure in - Tenderquick like Cap mentioned or pink salt. I'd like to try cold smoking - I'm thinking of putting pans of ice in my main chamber and hanging the sausages in my vertical chamber and obviously a very small fire - may try with a small batch, do it at night, and see how it goes.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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06-01-2011, 01:34 AM | #5 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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I don't get it. You cold smoke at a certain temperature, ok. Do you cook to a specific meat internal temp? What is that temp? And once reached, you can eat it right away or do you have to cook it? Confused to say the least.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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06-01-2011, 02:59 AM | #6 | |
Got Wood.
Join Date: 08-18-10
Location: Birmingham UK
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Quote:
Regarding immediate eating, again just work on the principle that the food is still essentially raw - so OK for cheese and some fresh fish, not OK for sausages. That said, in my experience it's always best to leave whatever you've smoked for a couple of days to allow the flavours to mellow. Obviously some air dried meats and sausages can be eaten raw, but certainly not straight after smoking unless they're already fully cured / dried - in which case (I guess) cold smoking wouldn't have a significant effect on flavour. Hope this helps! Sam |
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06-01-2011, 08:36 AM | #7 |
Full Fledged Farker
Join Date: 06-02-10
Location: NW Florida
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i'm reading up on it now. Cold smoking is less than 70F inside the chamber. For sausage only a couple hours.
Cold smoking is not something that can be done everywhere at any time of the year. |
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06-01-2011, 12:22 PM | #8 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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Perhaps I can clear up some confusion...or maybe add to it. :)
When I think of "smoked sausage", I think of Kielbasa and Anduille etc. I make both. They aren't really cold smoked in true sense but you do add a curing agent. I start them out at say 100 for an hour then add smoke and gradually increase temp in smoker over, say, a 4 or 5 hour period or longer. Max temp in smoker at end is maybe 170? You just want to bring the sausage up slowly to 150-160 internal. If you just want to throw some brats on the smoker at a temp of say 225, then you don't need cure in them, your basically just cooking them with smoke but rendering some of the fat out at same time. Cured and dried sausage is a whole new ball game. http://www.nytimes.com/2006/05/17/dining/17sala.html/
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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06-01-2011, 02:29 PM | #9 |
Knows what a fatty is.
Join Date: 08-03-04
Location: Ridge LI ny
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very simple
cured sausage (with cure 1) cold smoke or BBQ temps fresh sausage (no cure 1 ) BBQ temps only
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Mel. Lang Mobil 60 ( for sale ) |
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