Reply to "Cleaning"

pagsMember

I agree with El. I've done quite a bit of sausage and haven't yet cold smoked them. 200-225* till they hit 160-165*. Great flavor and picks up the smoke.

Add saute mushrooms and green peppers, mustard, bun, and they're great. Freeze in FoodSaver bags and thaw, reheat to add to soups, jambalaya, gumbo, etc. Delicious.

I think if you're interested in cold smoking sausage, you should probably also be interested in sausages with a cure or preservative in them. Fresh sausage with no cure, I hot smoke (although still low and slow). Our sausage experts can add more on this cause I tend to be overly cautious.

4/22/105:48 PM

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