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Title: cold smoke
Post by: crappiedave on January 05, 2015, 08:02:01 AM

Hi everyone, I'm a newbe here long time lurker must say you all make some fine looking sausage. I have a ? my boy and myself wants to make chicken sausage in links, can you cold smoke them and then freeze and use as needed . Thanks

Title: Re: cold smoke
Post by: cathouse willy on January 05, 2015, 05:15:30 PM

cold smoking means temps of 70 to 90 f for 2 to 3 hrs or more. Leaving fresh sausage,especially poultry at those temps for that long is begging for trouble with food poisoning. In general cold smoked meats are treated with curing salts (nitrates) So if you have a recipe for cured chicken sausages go for it.Sausages freeze well

Title: Re: cold smoke
Post by: Quarlow on January 05, 2015, 08:48:35 PM

Yup what he said.

Title: Re: cold smoke
Post by: dave01 on January 05, 2015, 10:03:03 PM

I don't think I would do it, to much risk

Title: Re: cold smoke
Post by: Habanero Smoker on January 06, 2015, 01:38:08 AM

You can add cure #1 to any fresh sausage recipe, at a rate of 1 teaspoon per 5 pounds. It will be safe to cold smoke. Just note that the sodium nitrite will alter the flavor of the sausage.

Title: Re: cold smoke
Post by: crappiedave on January 06, 2015, 02:21:16 AM

Thanks guys!!!

Title: Re: cold smoke
Post by: renoman on January 06, 2015, 06:23:54 AM

Quote from: Habanero Smoker on January 06, 2015, 01:38:08 AM
You can add cure #1 to any fresh sausage recipe, at a rate of 1 teaspoon per 5 pounds. It will be safe to cold smoke. Just note that the sodium nitrite will alter the flavor of the sausage.

Yup, what HE said.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: crappiedave on January 05, 2015, 08:02:01 AM