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bstomper
12-11-2017, 08:28 PM
If I make fresh sausage with cure added, is it ok to “cold” smoke it for a couple hours just to get a smoke flavour. Reason I ask is because I have a great recipe that I made last year that called for a 2 hour smoke just to add flavour . It wasn’t smoked to the “cooked” stage and still had to be cooked to eat, but it was awesome. I don’t have a dedicated smoker so I did it in my UDS and managed to keep the heat in the 170-190 range with some playing around. It worked great but I could only smoke two racks at a time and to took a long time to smoke the whole batch. If I can cold smoke it I would be able to add more racks or hang the links so I could smoke a lot more at a time. I would use my smoke tube.

mowin
12-11-2017, 08:45 PM
Yes, if cure #1 is used you can cold smoke. I make venison kielbasa by cold smoking for several hrs, then cook at a later date.

IamMadMan
12-11-2017, 09:42 PM
Yes, but keep in mind that the meat will also be cured. So if you have something like pork sausage that is brown/tan in color when cooked, it will be pink and taste similar to ham instead of pork.

Keep in mind that you live in Saskatchewan, which is very cold, so a 2 cold hour smoke in your winter temperatures would be safe, followed by a quick freeze. You would still be in the safe zone when cold smoking outside using only the A-Maze-N smoke tube. This, with the fact that the sausage would be cooked before eating, the cure would not be needed because it was always at a safe temperature (below 40° F).

bstomper
12-11-2017, 10:40 PM
Thanks guys thats the answer I was hoping for.
IamMadMan, you are correct it will definately be a "cold" smoke. Having said that the temps here this winter have been well above the normal for this time of year.

IamMadMan
12-12-2017, 06:00 AM
IamMadMan, you are correct it will definately be a "cold" smoke. Having said that the temps here this winter have been well above the normal for this time of year.

I bet your "warmer than normal" is still too cold for my liking. :-P