Cold smoking brats

[azcharlie]

I am going to make up about 30-40 lb. of brats in the next 2 weeks. I would like to but some smoke on about half of them. I would really like to not cook them all the way done. I was thinking of cold smoking them for 2 hours then putting them back in the fridg. overnight to cool. Then bag and freeze the next day.

What do you guys think? Will this be safe if the temp in the smoker never gets above 75 deg? Also do you think they will pickup enough smoke to be worth the effort

Thanks

 

[chef jimmyj]

Cold smoking sausage without cure needs to be done 35 to 40°F or you are running a risk. Why not just portion, freeze it all and smoke what you wish to eat that day? Ground meats and poultry should never be smoked and not full cooked...JJ

 

[worktogthr]

Cold smoking sausage without cure needs to be done 35 to 40°F or you are running a risk. Why not just portion, freeze it all and smoke what you wish to eat that day? Ground meats and poultry should never be smoked and not full cooked...JJ

This is related to this question so I'm sorry if it seems if I am high jacking the thread. Let's say you warm smoked for two hours and finished quickly in a warm water bath? So there is no 40-140 to worry about? The sausage would be fully cooked. Would this work for his question?

 

[chef jimmyj]

This is related to this question so I'm sorry if it seems if I am high jacking the thread. Let's say you warm smoked for two hours and finished quickly in a warm water bath? So there is no 40-140 to worry about? The sausage would be fully cooked. Would this work for his question?

With Ground Meat it is just too risky. It has been proven that the center of the sausage at 90 to 100° can have exponential bacterial growth in under 60 minutes. Maybe more detail in a PM as to exactly what you are trying to accomplish would help...JJ