Midwest_kc said in Thoughts for Cold Smoked sausage:
To be clear, I would not allow the food to stay in the danger zone too long. I’m thinking if I have the sausages refrigerated, then give them, say, 2 hours of cold smoke and then back in the fridge, and then cooking them through at a later time (within a couple days, or vac sealing and freezing until I’m ready to use them).
That may not be long enough, and I could probably go up to 3 hours of smoke and still be plenty safe of the danger zone.
I think that is a good assumption and good plan, especially if you do it in the cold temps we are having right now
