Thoughts for Cold Smoked sausage
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To be clear, I would not allow the food to stay in the danger zone too long. I’m thinking if I have the sausages refrigerated, then give them, say, 2 hours of cold smoke and then back in the fridge, and then cooking them through at a later time (within a couple days, or vac sealing and freezing until I’m ready to use them).
That may not be long enough, and I could probably go up to 3 hours of smoke and still be plenty safe of the danger zone.
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I would not keep it long in the fridge before consuming or freezing for the points made above, but I have done it due to unforeseen events and it worked out well. Whole muscle meats keep longer in the fridge compared to ground meat and as long as you keep that in mind you will be fine. For some that have really cold weather or during a decent cold front a person could cold smoke in the safe zone and that would even be better.
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To be clear, I would not allow the food to stay in the danger zone too long. I’m thinking if I have the sausages refrigerated, then give them, say, 2 hours of cold smoke and then back in the fridge, and then cooking them through at a later time (within a couple days, or vac sealing and freezing until I’m ready to use them).
That may not be long enough, and I could probably go up to 3 hours of smoke and still be plenty safe of the danger zone.
Midwest_kc sounds like a good plan.
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This sounds like a possible good work around for me only having a WSM smoker and living in PA cold outside temps aren’t an issue in the winter months.
bleathery in your case you might have to add heat to keep from freezing, but yes it might help in certain situations. As said earlier the safest way is to go straight to hot smoke and cooking, but sometimes that just isn’t what our schedule allows.
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To be clear, I would not allow the food to stay in the danger zone too long. I’m thinking if I have the sausages refrigerated, then give them, say, 2 hours of cold smoke and then back in the fridge, and then cooking them through at a later time (within a couple days, or vac sealing and freezing until I’m ready to use them).
That may not be long enough, and I could probably go up to 3 hours of smoke and still be plenty safe of the danger zone.
Midwest_kc said in Thoughts for Cold Smoked sausage:
To be clear, I would not allow the food to stay in the danger zone too long. I’m thinking if I have the sausages refrigerated, then give them, say, 2 hours of cold smoke and then back in the fridge, and then cooking them through at a later time (within a couple days, or vac sealing and freezing until I’m ready to use them).
That may not be long enough, and I could probably go up to 3 hours of smoke and still be plenty safe of the danger zone.
I think that is a good assumption and good plan, especially if you do it in the cold temps we are having right now
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