My newest experiment today is to make Russian sausages. These, despite their name, are a common South African sausage that you would find in fish and chip shops, much like you tend to find Saveloys here in the UK. The sausage is lightly smoked and my question is, is it safe to cold smoke the sausages then omit the hot smoking step and simply poach them in water? I do have a stovetop hot smoker but it is too small to hang the sausages.
If it is okay to rest them on a plate to smoke that will be fine but as they will already be thoroughly smoked in the cold smoker so I figured I could just skip to poaching them (this sausage is bought already cooked in SA and just reheated by boiling or frying to serve).
Any advice would be much appreciated.
All depends how fresh the meat etc is and if there has been any curing.
Would you be happy to hang a piece of pork in a 20 degree C. cupboard for 8 or so hours. Then store it in a fridge prior to cooking.
The problem is that at above about 5 degrees you can get bacterial growth and the toxic by-products of those bacteria aren't destroyed by heat so can cause problems.
If the meat has been cured promptly and properly then the bacteria should be dead before they can produce toxins.
Any cooking needs to be around 70 degrees or above to kill any bacteria.
I have cold smoked sausages and they do taste good.
I have cold smoked; salmon, trout, haddock, cheese, home made bacon, eggs, garlic, chillies and all without any problems.
Hope this helps
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