Hunting Fishing Discussions

Featured Outdoor Businesses

Van Hook Resort
NEW TOWN, North Dakota


Share on Facebook subscribe feed
20 Replies | Page 1 of 11 | Top of Page | Bottom of Page

Do You "Cold" Smoke your Sausage or "Hot" smoke?

by , Posted to on 12/13/2007 10:31 PM | "Quote" | "Quick Reply" |

Joined: 12/22/2004
Location: MT
I've been tinkering with some new recipes and got to wondering how many use cold smoke for flavor or hot smoke to fully cook their sausages? How long do you cold smoke and what woods do you use? I use mainly Hickory but the next batch I might try apple.
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/13/2007 11:16 PM | Reply #1 | "Quote" | "Quick Reply" |

Joined: 11/17/2003
Location: ND
Cold smoke for 1 1/2 hours, oak or ash.
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 00:25 AM | Reply #2 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
Cold smoke for 1 1/2 to 2 hours. Hot smoke is to what ever your taste buds desire till it is done.

One thing I can say is; smoke is an ingredient, just like anything ingredient you add to your recipe. Sometimes moderation may be needed......

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 01:03 AM | Reply #3 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
For sausage; all that I hot smoke is summer sausage and meat sticks, make sure and bring the internal meat temp to 165

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 06:05 AM | Reply #4 | "Quote" | "Quick Reply" |

Joined: 01/24/2002
Location: ND
Mossy Mo, I had another question along the Sausage making line, all of the Seasonings I buy come with the packet of Cure, this seems to impart a salty taste to the end product, I cold smoke for an hour then raise internal temp to 165 just as you stated, is it required/neccessary to use the cure? Of course I vacuum package the end product and freeze. I make summer sausage/polish type and snack stix, all of them come with the PINK cure package.
Hey thanks for any advice.
SSR
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 06:43 AM | Reply #5 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
Lundnisswa

With sausage and smoking always use cure. It will keep the sausage from going bad or getting rotten from smoking at warm temperatures.

Cure is good for sausage, the temperatures sausage is smoked at are not high enough to kill bacteria, etc. and the cure will protect the meat from that.

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 06:56 AM | Reply #6 | "Quote" | "Quick Reply" |

Joined: 10/27/2004
Location: ND
cold, wood from an apple tree gives a great flavor
"The only enemy of guns is rust and politicians."
"The best defense against usurpatory government is an assertive citizenry."

William F. Buckley, Jr.
"Unarmed helplessness is for sheep and the French."  Ted Nugent

"The beauty of the second amendment is that it will not be needed until they try to take it."
 -Thomas Jefferson


The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.
-Thomas Jefferson




Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 07:47 AM | Reply #7 | "Quote" | "Quick Reply" |

Joined: 11/06/2002
Location: ND
I have smoked summer sausage to jerky sticks, as well as pheasants and turkeys. Cold smoking has never been a choice of mine for any of this. Biggest reason is the harsh creosote taste that can come from using improper wood. A lot of people will use the ground up wood pulp. Much of this is the bark and trimmings which contain creosote in it. When used as a cold smoke fuel it leaves that burning bitter taste on the meat.

For that reason I use whole wood and remove all bark and never use any wood that has a knot in it. To impart a smoke taste one does not need to have the gray cloud of smoke billowing out of a smoker.

For jerky or other thin cut meats, I add the smoke at the beginning then remove it and lower the temps to finish the product off. Fish is especially subject to picking up the harsh taste that many impure wood products have.


But like most everything, we all have our own opinions. The one thing I gauge my method on as being right is the feed back I have gotten from people over the past 30 years. Most everyone comments about the fact that they taste and smell the smoke, but not any harsh after taste or over powering bitter acid taste that cold smoking many times produces.

For ring sausage and jerky and sticks I put the meat in when the temp reaches 180 degrees and is holding. I then add the wood to the fire pit and put the meat into the smoker. I maintain a temp between 170-190. Ring sausage is left in for 1 1/2 hours and then removed cooled and frozen. Since I vacuum seal it, it will keep for a long time with no old taste occurring. In fact we just ate two rings made in Feb of 06. You could not tell it from the sausage that had just come out of the smoker!
In my lifetime I have seen fence row to fence row farming and the return of CRP and game to the landscape.Now we face again the prosepect of fence row to fence row again! Sportsman are our own worst enemy in that we fail to look forward and focus to much on the now!
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 08:08 AM | Reply #8 | "Quote" | "Quick Reply" |

Joined: 01/18/2007
Location: ND
Directions from AskTheMeatman.com
After the sausage product has been seasoned, stuffed and cured overnight, we hang the sausage product in the smokehouse, carefully positioning the sausages so that they are not touching one another.

If you have a meat thermometer, push the probe into the center of one of the sausages, set the temperature alarm at 152
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 09:21 AM | Reply #9 | "Quote" | "Quick Reply" |

Joined: 01/25/2007
Location: ND
I have a propane smoker, problem is, when I have it set on Low, it still has a running temp of ~200-220 degrees. What have others done to get get the temps down to do a "cold" smoke. I thought about buying a heat plate and just place that on the bottom of the smoker. I think I want to cold smoke some sausage this year.
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 09:32 AM | Reply #10 | "Quote" | "Quick Reply" |

Joined: 01/18/2007
Location: ND
Bobber, I had the same problem (running too hot). Even with the damper wide open I was still in the temp range you experienced. I built a larger smoker. Now I can run from 90 to well over 200 and can do more meat as well.
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 1:49 PM | Reply #11 | "Quote" | "Quick Reply" |

Joined: 12/16/2001
Location: ND
We cold smoke our sausage and love it.So does everyone that tries it. We use a old stainless military field stove. We hang the sausage on copper pipes in the top rack. For heat I use a metal pan 2/3rds filled with charcoal. It seems to work better when it is cold out. I get the temperature up to about 140 and it normally holds this without a problem. We let it go about 20 minutes then adding a handful of soaked hickory chips. It takes about 45 minutes to turn the meat's color to a pink or reddish shade. I usually add a 2nd handful of chips during the last 20 minutes. Then it is done. We chill it immediately. Freeze the next day. The texture of this type of sausage is a lot less chewy than sausage that is hot smoked. I believe the flavor is also much better. We used to take our sausage in for the hot smoke, but never again.
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 1:53 PM | Reply #12 | "Quote" | "Quick Reply" |

Joined: 11/03/2002
Location: ND
I'm so proud of everyone's maturity today!!
 Nuke the Whales
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 2:22 PM | Reply #13 | "Quote" | "Quick Reply" |

Joined: 05/04/2003
Location: ND
I was taught to let it smoke until it sweats a little. Probably considered hot smoke.. don't know about that, but definitely not hot enough to cook it.
"In a world gone mad only a lunatic is truly insane" Homer Simpsom
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 2:25 PM | Reply #14 | "Quote" | "Quick Reply" |

Joined: 01/25/2007
Location: ND
Thats what I hated when we hot smoked our sausage, the outside was like leather. If you boiled it, it wasn't too bad, but if you grilled it, turned into jerky. Since then, we have just packaged it raw. With these cold smoke ideas, I will have to try it again.
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 2:29 PM | Reply #15 | "Quote" | "Quick Reply" |

Joined: 01/18/2007
Location: ND
What I've found is that if you bring up the temp slowly (3-4 hours to get the smoker to 165) the "skins" remain soft.
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 2:42 PM | Reply #16 | "Quote" | "Quick Reply" |

Joined: 01/25/2007
Location: ND
Does everyone hang their sausage while smoking, or can a person put it on the rack?
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 7:06 PM | Reply #17 | "Quote" | "Quick Reply" |

Joined: 01/04/2002
Location: ND
I hang my sausage to the left, (whether smoking or not). I don't mind putting it on the rack either.

Oops, so much for the maturity today ;-)

You can't aim a duck to death.

Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 7:09 PM | Reply #18 | "Quote" | "Quick Reply" |

Joined: 11/03/2002
Location: ND
STOP THIS IMMEDIATELY. I just wasted beer.
 Nuke the Whales
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 7:24 PM | Reply #19 | "Quote" | "Quick Reply" |

Joined: 12/22/2004
Location: MT
I can remember some sausage that had a mellow almost sweet flavor to it. I don't know if my smoker had to much creosote build up or what imparting a strong flavor to the meat but I just took it to the car wash and used oven cleaner and gave it a good bath. I am now in the process of slowly seasoning it again empty with some hickory chips. I soak my chips first and then put them in my pan. How does everybody else do theirs. any secrets for that mellow flavor I'm looking for?
Re: Do You "Cold" Smoke your Sausage or "Hot" smoke?
by on 12/14/2007 7:40 PM | Reply #20 | "Quote" | "Quick Reply" |

Joined: 05/04/2003
Location: ND
Good one Steve.... don't let your meat loaf.
"In a world gone mad only a lunatic is truly insane" Homer Simpsom
20 Replies | Page 1 of 11 | Top of Page | Bottom of Page
Posted By:
Posted On: 12/13/2007 10:31 PM
3931 Views, 20 Comments

Tags: smoke, cold, sausage, recipes, wondering, new, flavor, tinkering, fully, sausages
More Tags:
Region: Minnesota

Categories: General > Recipes
Rate This ForumTopic
  • Currently 0/5
  • 1
  • 2
  • 3
  • 4
  • 5

0/5 (0 votes cast)

You must be signed in to comment on this topic