Homemade Cold-Smoked Sausage with Thermal Processing

Ingredients:

Preparation:

1. Preparing the stuffing:

1. Cut the meat and pork fat into small pieces or grind them using a coarse meat grinder.
2. Add salt, nitrite salt, sugar, ground black pepper, and minced garlic to the meat. Optionally, add the selected spices.
3. Mix the mixture thoroughly by hand or using a kitchen processor for 10–15 minutes until it becomes uniform, sticky, and elastic.
4. Cover the mixture with plastic wrap and leave it in the refrigerator for 12–24 hours to allow the spices to be absorbed and the meat to mature.

2. Preparing the casings:

1. Wash the casings and soak them in water to make them soft.
2. Stuff the casings with the prepared mixture, removing any air bubbles. Form sausages of the desired length and tie the ends.

3. Drying before thermal processing:

1. Hang the sausages in a well-ventilated area or place them on a rack for 2–3 hours to dry their surface and form a film that will help retain juiciness during thermal processing.

4. Thermal processing:

1. Preheat the oven to 80–85°C.
2. Lightly grease the racks with vegetable oil to prevent the sausages from sticking, or hang the sausages in the upper part of the oven. Place a water tray at the bottom of the oven to maintain humidity.
3. Insert a meat thermometer into one of the sausages and heat for about 1.5 hours until the internal temperature reaches 70–72°C.
4. After thermal processing, immediately immerse the sausages in cold water to cool quickly and preserve their texture. Then carefully dry the sausages and prepare them for further drying.

5. Drying after thermal processing:

1. Hang the sausages in a well-ventilated area or place them on a rack for 12–24 hours to ensure they are well dried before smoking.

6. Smoking:

1. Smoke the sausages with cold smoke (20–25°C) for 6–8 hours until they achieve the desired color and flavor.

Notes:

• Optional spices are not necessary but can add a more interesting and richer flavor to the sausages.
• During thermal processing, use a meat thermometer to ensure accurate temperature control and food safety.
• Thermal processing not only ensures food safety but also significantly reduces the overall preparation and smoking time. This method is particularly suitable for homemade sausage production, allowing for faster results while maintaining excellent taste and texture.