Cold smoking venison/pork ring sausage

[.204]

What is the proper way to cold smoke sausage without fully cooking it? We use premixed sausage mix(with cure in it) and want to hang it in our Bradley 6 rack Digital and acheive a light smoke(mom doesn't like a heavy smoke) and dry the sausage a little for easier vac sealing.  We always fully cook the sausage out of the freezer by boiling or grilling.  How long would you apply smoke to achieve a light smoke with out applying heat.  We would be freezing it immediatley after we smoke it.  Thanks for any advice in advance. This is my first crack at cold smoking.

[unclebuck]

Don't use the main heat element, just the smoke generator.  It has worked for me.

[Tenpoint5]

Having not done this myself I can only guess. Since you have the cure in it. You should be safe with the temps. I would hit it with 2 hours of smoke. Since Mother doesn't like a strong smoke flavor I would use Apple or Maple pucks as they are a lighter smoke flavor.

[Father Tom]

With weather like the country is having it should be no problem.  Do not use the units heating element.  Use only the puck hot plate.  2 hours of apple, cherry etc, should do the trick.  You want interior temp about 70/90 degrees durning smoking.

Sounds like a fantastic sausage
Father Tom ;D ;D ;D ;D

[pensrock]

Guys at work smoke their venison sausage below 100 F for about four hours.
They have been doing this for years, must be ok.