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Hi,

I am just about to make my first batch of sausages. My question is can I cold smoke them with out curing them?


Cheers

Gary

Welcome to the forum. The short answer is yes but only for a short amount of time. Raw meat should be in the temperature range of 40-140 F (5-60 C) for a minimum amount of time. The clock would start as soon as the meat was ground and stuffed if that was done in this temperature range. The other choice would be to hot smoke (above 150 F) if that equipment is an option.

Whilst NCPaul is correct.

Personally, I wouldn't cold smoke them without adding some form of sodium nitrite salt at the appropriate level.

Phil

Thanks for all the replies, I have a Bradley smoker so I shall hot smoke the sausages.