Smoking venison sausage roll without cooking it

Discussion in 'For New Members' started by honey badger, Dec 5, 2015.

  1. honey badger

    honey badger Newbie

    Please forgive me, as I don't even have the terminology down yet.
    What I would like to do is smoke some venison sausage, in a roll,without cooking it. Basically, something similar to Jimmy Dean. My biggest dilemma is keeping them together. Should I just put them on a fine grate or make aluminum foil boats with holes punched in them? Something else entirely?
  2. I believe you have to cold smoke them. If you can do this while keeping temperature under 40° you won't need to add a cure. Any thing above this temperature puts the meat in the danger zone of contamination, hence the need for a cure.
    I'm in the process of researching the risks of cold smoking to add a unique flavor to my game sausage.
    The confusion starts when you want fresh, verses semi -dry & dryed sausages. Different cures and techniques are required for each one. If I find my information I will post. Good luck
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I believe you can cold smoke without cure for up to 3 hrs and then put back into fridge to cool down again ... but I would wait to here from the experts (i'm not one of them)...

    PS. In the future if you will put your post under the correct sub-forum (sausage for this one).. you will get more responses as most people don't look at the "new members" sub forum for sausage help....
    Last edited: Dec 31, 2015
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ground meat has the highest risk of bacteria mixed throughout. If you can't keep the smoker under 40°F DON"T DO IT!. As JD pointed out, under SOME circumstances, intact meat like a Steak, Chops, you can put an hour or two cool smoke, then finish cooking to a safe IT, But it is not recommended with sausage...JJ

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