OK thanks. The odd seeming thing about the recipe I'm using is that it specifies a pretty short cold-smoking time. Just 1-2 days of drying at relatively high humidity, and 1-1.5 days of cold smoking. Then some further drying at a lower humidity to reach 87% yield. So I've had a couple days of high h...

What recipe of Stan's are you using. Here is the link to Cold Smoked Polish on the mother site. As you will see, it specifies cure #2. It would seem that cold smoked sausages are dried rather than cooked. I too would be cautious of cure #1 and not hot smoking them. No, I'm using the recipe from pag...

ssorllih wrote:...The danger zone for bacteria growth is above 50 up to about 120 with the worst in the 80 to 100 range.

Right, so that's why this maximum cold smoke temperature of 86 degrees has got me a bit concerned.

kozulich

I guess what's got me 2nd guessing is that the book says cure #1 prevents the botulin spores from turning into toxin. It doesn't say that it prevents the botulin spores from reproducing, and it also doesn't say that cure #1 does anything to inhibit e. coli, salmonella, listeria or other bad bacteria...

New here to the forum, but I've got a batch of Polish sausage going. I made it yesterday, and my intention was to cold smoke it, according to the Marianski book. But I'm thinking myself in circles here. So the book says the maximum temp for cold smoking is 86 degrees F. But the book also says this w...