The mark is 8.
This is my first post on this site and I'm hoping for some input from people knowledgeable on cold smoking sausage. It was nice-looking, of deep-red color. If hot smoking, the temperature should be at 180 degrees, and it should be 73% of tasters liked it very much. When cold smoking fresh sausage, the meat’s internal temperature should reach at least 160 degrees, and the process will take around 4 hours of smoke.
Cold smoking became a project for me that I researched and it was because of bacon, which we love so much, that is cured but uncooked. Cold smoking leaves the meat where you have to cook it.
For at least 40 years now, I've been making various sausages and learned it from my parents and grandparents as a kid.
The danger part could be smoking foe 4 hours. Cold Smoking, Curing And Sausage Making has 53,963 members. A lot of sausage is smoked to a UT of 145-165 Then its safe to eat cold. Since foods are held in the temperature danger zone, rapid microbial growth (40-140°F) could occur. Put the sausage in the smokehouse and heat the house to a temperature of 100 to 110 degrees F. Leave the sausages to heat at this temperature until the sausage surface feels sticky. Cold-smoked sausage dried a bit faster. Leave the dampers open during this step.
Cold smoking is a process that smokes meat without exposing it to heat, usually at temperatures below 85 F (30 C).
12-24 hours, over a smoldering fire (below 85°F). Cold Smoking “Cold Smoking” is done over a much longer period of time, e.g. Unlike hot smoking, this process can take days or weeks to complete, and it tends to yield drier, salty foods. Contrary to hot smo king, how could we make our own bacon from start to finish?I backward engineered research, like those food scientists, learning about cold smoking first, and bacon last. Cured sausage was characterized by faded color from the outside but that was perfectly
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