I have just aquired some 1kg mettwursts from a butcher, prepared last Friday. So they have some hanging time left in them. Having tasted one, it doesn't seem as smokey as the last batch i got.
Can i cold smoke this sucker ? The 'skin' appears porous so i am assuming it should take up some smoke.
If I had made the sausage, knowing what levels of cures were used, and how the sausage was handled, I would have no problems, double or triple cold smoking it.
But as you say, it has been made commercially, so in theory yes, but putting Smallgoods into a danger temperature range without knowing their history can be a little..........tricky.
I would try an hour, with the coldest smoke you can pull off......leave it up to you.
I have done it, but I can't give you any assurance on food safety.
Please report back with how you went.
I have hot smoked store bought sausage, but that usually get eaten right away, or ends up in a hot pot of some sort which ends up simmering for a few hours.
