www.sausagemaking.org

Just for info, I had a rack free in my Bradley last week and decided to put some raw sausage I made into the smoker. I gave them about 7 hours with the CSG and I must admit they are really good. Quick, simple and efficient use of space. But make sure you smoke the raw sausage on the bottom shelf so if they are going to drip, they don't drip on your cooked food like smoked salmon (sorry don't mean to teach people to suck eggs, or should that be smoked eggs )

Cheers WW

Thanks for that, I was considering a few raw cold smoked to add some flavour to pan fried / baked sausages.

What sort of ingredient make up did they have / tasting notes WW !?

Was the flavour imparted to just the skin over that duration or beyond into other ingredients?

What's everyone's take on holding a minced product in the temperature zone and in anaerobic conditions for so long?

Phil

I tend to keep my cold smoking below 25C if I can. I have read its is ok up about 30C but no higher.

I am not too worried as long as cure #1 (or 2) is used.

If not, then I would rather smoke at very high temperatures (above 72 oC) so the sausages get cooked while smoking (I suppose that's no longer "proper" smoking)

Interesting point re out of the fridge, raw meat etc. The EHO would say no longer out of a fridge than 4 hours and then chuck it away. I smoked my sausage last week when the overnight temp was c5 degrees (we had a frost). Personally I wouldn't smoke raw sausagw in the Summer but as long as the overnight temp is under 8 degrees, I wouldn't have any issue with this at all. Just made some smoked sausage rolls for the farmers market this week!

Re what sausage Gus, I make a pork pie sausage: to each Kg of pork: 10g salt, 2g pepper, 1/2 tsp dried sage and 1/2 tsp thyme and rusk / water at 5%. Very simple sausage but really good. It was these that I smoked.

Cheers WW

Yes, temp to be observed throughout any smoking.
(being in the UK in October the temps have dropped to around 9C at night, so pretty much "safe zone" here for the next 5 months if csg'ing at night).

just grab a couple of ice-packs from the freezer if there is any doubt as to temp, (which you are observing, for the duration) if its a through the night & whilst out at work.

the other thing to remember is that the sun's going toward its lowest angle as we approach the equinox, around 15 degrees location dependent so its pretty easy to keep the radiant heat off your metal bbq.

(I am due south so get the sun tracking at its best, right now its nothing to worry about, with a little solar deflection).

This is the time I would like to dabble in csg'ed meats, the temperature will help make up for stupidity on my part.

welsh wizard wrote:Interesting point re out of the fridge, raw meat etc. The EHO would say no longer out of a fridge than 4 hours and then chuck it away. I smoked my sausage last week when the overnight temp was c5 degrees (we had a frost).

Cheers WW

& that is what SO many folks fridges are set at (ours is set at 1-2 c ) 5 is way to hot for food but is interpreted as safe by EH ,..forgetting that they are stating that is the MAX a fridge should be ever, closed, let alone open & pondering, ..letting heat in.

At those low temperatures, I would worry about being below the dew point.

I hear you, currently using some cheap scrag ends of vapour barrier control material in the enclosed area to see what difference that makes in my location, will see & learn, ..there is so much reading to be done (& learning beyond the reading).

Shame our winters are so wet, I look at the dry cold of my time spent in Canada with utmost envy.
still onward onward.