Cold-Smoked Sausage

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Be warned that smoked sausage can be dangerous, leading even to deadly botulism. The problem, as I see it, is that (1) the meat is not normally given a proper salt cure and (2) the meat-grinding process tends to spread any bacteria that might be present on the surface. With pork sausage, the inherent fat may work to your advantage because lard is a known preservative. In other words, fatty sausage may be safer than lean sausage. Also, the hog casing somewhat protects the surface of the sausage. But there may be other opinions on this matter. Since whole books have been written on this subject, anyone serious about sausages should make a trip to a good public library. These books should be read carefully—and questioned at every turn. My best advice on smoked sausage is that it be cooked thoroughly and refrigerated or frozen as soon as the smoking period is over. If you want to keep the sausage without refrigeration, it’s best to cook it, layer the cooked links in a clean crock or other suitable container, and cover it with lard. This is an old-timey method of preserving sausage.