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Cold Smoke Summer Sausage

by , Posted to on 12/19/2008 5:31 PM | "Quote" | "Quick Reply" |

Joined: 10/05/2005
Location: ND
Does any body have good directions for cold smoking summer sausage rather than using the normal smoking method? Its to die for but have not done it nor seen it done. It has the great dried texture but soft in the middle!


Re: Cold Smoke Summer Sausage
by on 12/19/2008 7:57 PM | Reply #1 | "Quote" | "Quick Reply" |

Joined: 11/12/2007
Location: ND
I believe Summer sausage needs to be cooked to a temperature of approxiamately 160 degrees! I am not sure of the exact temp, but I believe you would be putting your life on the line by not doing this!! Ever heard of botulism or food poisoning??????
Re: Cold Smoke Summer Sausage
by on 12/19/2008 8:11 PM | Reply #2 | "Quote" | "Quick Reply" |

Joined: 11/12/2007
Location: ND
I didn't realize this post was a joke!! Anybody with any sense realizes you don't cold smoke summer sausage! I hope you can save your energy in the future and make your posts worthwhile! What if somebody took this post seriously?? Not really funny!!! This is one post that should be deleted!!!! Sorry to say but this stupid!!!!!
Re: Cold Smoke Summer Sausage
by on 12/19/2008 10:32 PM | Reply #3 | "Quote" | "Quick Reply" |

Joined: 10/05/2005
Location: ND
tearbear, cold smoke is another way to prepare summer sausage. instead of smoking it around 175-180 for a couple of hours, you smoke it at alot lower temp and alot longer time from what I have read.It dries the meat and it kills the bacteria from being in the smoker so long!You can buy cold smoke sausage at all kinds of different meat markets but its in the range of $10-$12 a stick, and they will not do deer.
Re: Cold Smoke Summer Sausage
by on 12/19/2008 10:59 PM | Reply #4 | "Quote" | "Quick Reply" |

Joined: 07/25/2003
Location: ND
It can be done. We use a stainless steal tub thats heated with propane. Put water in it... Make sure the water stays about 180 degrees.. Dont let it boil. Cook until the internal temp hits 165. Then off to the cold smoker for a few hours!
 
Re: Cold Smoke Summer Sausage
by on 12/19/2008 11:11 PM | Reply #5 | "Quote" | "Quick Reply" |

Joined: 12/17/2001
Location: ND
If you want to try some really good Cold Smoked sausage try Krause's Supervalue in Hazen, Wasburn or Garrison. The owner is my buddy and he makes it. It is made out of all beef and is in the smoker for 5 days.
Re: Cold Smoke Summer Sausage
by on 12/20/2008 00:39 AM | Reply #6 | "Quote" | "Quick Reply" |

Joined: 02/26/2002
Location: ND
Hammertime,
I have a straight from the mouth, temp of 160- 170 for cold smoking summies. It takes about 6 hours to get a batch done depending on how much u load your smoker. I have use this "butcher block" tradition for 5 years now and I havent heard one person complain about it it.
I have a fever...and the only prescription...is more walleyes!!
Re: Cold Smoke Summer Sausage
by on 12/20/2008 00:58 AM | Reply #7 | "Quote" | "Quick Reply" |

Joined: 11/29/2002
Location: ND
Hammertime,
If you want some honest, good experience, in a smokehouse/industial setting you let me know. We do a cold smoke that is quite simple and I would share with you the process and procedures.
I have prepared many kinds on summer,salami,and the etc.... its all out there and we are always "fart'n around with flavors"....

hammer drop me a line if your interested....

Samples not accepted (joking)

BIG J
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Posted On: 12/19/2008 5:31 PM
1747 Views, 7 Comments

Tags: sausage, cold, summer, smoke, smoking, using, soft, directions, dried, method
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Region: Minnesota

Categories: General > Recipes
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