Workhorse 1957 Fire Management Series #6: Cold Smoking Sausage

Рет қаралды 11,231

Жыл бұрын

The Workhorse 1957 is a versatile offset smoker. With a little creativity, you can smoke almost any cut of meat, with many different methods, and numerous wood flavor profiles. This video demonstrates my method for cold smoking fresh sausage to add that special wood fired flavor.

Пікірлер: 16

@patrickmacleod2415 Жыл бұрын

Good to see someone actually cold smoking when he says he’s cold smoking. A lot of times guys say they are cold smoking when they are actually hot smoking at the lower end of the temp spectrum (like at 160).

@maxqbbq Жыл бұрын

Thanks. That's very true. I also enjoy curing meats where the goal of the smoke is flavor and keeping the insects away. :-)

@johnknapp6328 Жыл бұрын

Great Heat Manegment video for cold smoking

@maxqbbq Жыл бұрын

Need some fresh Salmon. :-)

@johnreeves8156 7 ай бұрын

Great video!

@maxqbbq 6 ай бұрын

Glad you enjoyed it. Thanks!

@raytrout8272 Жыл бұрын

Nice! awesome smoker

@maxqbbq Жыл бұрын

Thanks 👍

@danielmccaf 15 күн бұрын

Is it a problem to use fresh sausage? Are you not risking listeria or botulism by not curing the sausage first?

@lamarwilliams185 Жыл бұрын

I wonder how did it taste. My experience is to always have a hot fire. When I tried smothering the flame or letting it smolder. The food did not have a great taste. I purchased the a-maze smoker and used wood chips. The wood chips would not stay lit. Great video. Thanks for not doctoring the video and letting viewers see the fire going out and the process to get the smoker back to temp!!!!

@maxqbbq Жыл бұрын

All the fire management videos that I’ve seen show an idealized view of the process. They make you scared to have any smoke or allowing the temperatures to vary. The reality of it is that wood fires are dynamic and quite variable. You can screw up your cook if you don’t pay attention. However, good smoking wood is very forgiving on beef and pork.

@lamarwilliams185 Жыл бұрын

@@maxqbbq If you decide to sell the 1957 smoker in the future?? Make sure I get first dibs!!!!

@jimbop4499 Жыл бұрын

Why not just use the pellets on their own? Why do you need any heat for a cold smoke?

@maxqbbq Жыл бұрын

It if is warn enough outside, you don't need supplemental heat. The ambient temperatures were pretty cold in a couple of my cold smoking videos so I used a small bed of charcoal to provide a little heat to help dry out the sausage and get a little snap out of the casings. It all depends on the meat that you are preparing and how much heat that you want to apply for your preparation. Over the last 1,000 years man has been using smoke to preserve and dry meat so it would last longer and delay spoilage. So much of the knowledge of smoking meat came from cultures using smoke and pepper to keep the flies and insects away while using salt to dry and cure them meat.

@gregorymakosz6756 Ай бұрын

Why would you use colaggen casings crap. Boy stick to natural casings I have been in sausage salami business for over 35 years and I remember when our idiots management start using colaggen. Everybody hates it.

@maxqbbq Ай бұрын

I couldn't agree with you more. I much prefer natural casings. I keep the collagen casings around for times when I run short on the natural.