Things You Will Need
- Offset smoker box
- Flavored wood chip dust
- Measuring cup
- Stuffed sausages
Cold smoking is a curing process done to sausages to provide more flavor and depth to the sausage. Cold smoking is done when temperatures stay below 110 degrees F and over a long period of time.
Typically cold smoking is done with an offset smoker box. This box looks like a maze, which slowly burns wood chip dust through with limited amount of heat to provide smoky flavor without overheating the food.
This process can also be used to smoke whole cheeses.
- Assemble your smoker per instructions provided with it.
- Fill an offset smoker box with flavored wood chip dust. Offset smoker boxes can be purchased online or at a local home goods store that sells smokers. Do not overfill the offset smoker box with the dust.
- Place the offset box in the bottom of your smoker. Light one end of the box with a butane torch or lighter. Allow the chips to start heating up for a few seconds before placing the meat inside.
- Close the door of the smoker and allow the sausages to cure for 3 hours to 3 days, depending on the color and flavor desired in the sausages. For longer smoking periods add more wood chip dust to the offset smoker every 6 to 8 hours to keep the smoke intensity present.
Cold smoking cures foods, but does not cook them. Sausages must be cooked after being cold smoked on the BBQ, in a hot smoker or in the oven.