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Filling in a missed bit on my sausage making education
Posted: Thu Nov 14, 2013 10:55
by markjass
Summer is in view and so are more bbq's (friends know that I will use my webber in a gale force southerley with horazontal rain, sleet or snow). I often reheat cured smoked cooked sausages on the q. Now is taking your favourite fresh sausage mix add your cure and cold smoking it (not looking at cooking it) for an hour or so. Then treating it as a fresh sausage a way to go?
Re: Filling in a missed bit on my sausage making education
Posted: Thu Nov 14, 2013 19:55
by ssorllih
markjass wrote:Summer is in view and so are more bbq's (friends know that I will use my webber in a gale force southerley with horazontal rain, sleet or snow). I often reheat cured smoked cooked sausages on the q. Now is taking your favourite fresh sausage mix add your cure and cold smoking it (not looking at cooking it) for an hour or so. Then treating it as a fresh sausage a way to go?
That is valid. That will provide smoke flavor and it is good. We often smoke a product and then finish it by poaching or baking. Just be mindful of keeping it cold enough to avoid runaway bacteria growth.