cold smoke

[crappiedave]

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

[cathouse willy]

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

[Quarlow]

Yup what he said.

[dave01]

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

[Habanero Smoker]

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.

[crappiedave]

Thanks guys!!!

[renoman]

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.