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How to Cold Smoke Sausage

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.

Smoking sausages adds color and flavor to the meat.

Things You Will Need

  • Smoker
  • 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. 

  1. Assemble your smoker per instructions provided with it.
  2. 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.
  3. 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.
  4. 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.
  5. Warning

    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.

Things You Will Need

  • Smoker
  • Offset smoker box
  • Flavored wood chip dust
  • Measuring cup
  • Stuffed sausages

Warning

  • 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.

About the Author

Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.

Photo Credits

  • Hemera Technologies/AbleStock.com/Getty Images
  • Hemera Technologies/AbleStock.com/Getty Images