When it was originally made food preservation was of the utmost importance and that is why it was cold smoked. This is the predecessor of the Polish Smoked Sausage as it came to be known all over the world. Classic dry salami, Moskovskaya is made with prime quality beef meat and infused with cardamom aroma. Unwrap the sausage and drizzle with the honey. Place directly on the grill grate, close the lid and smoke for 6-8 hours or until the internal temperature of the sausage reads 170℉ with a meat thermometer. Italian cold cuts are often made from pork: salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi.In the past, these were all made when hogs were butchered in late fall or early winter and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly. The Basics of Cold Smoking The magic substance that makes it all happen… Cold smoking meat is different from hot smoking in that you do it in the fall and winter months when the air temperature is below 40 degrees. It is produc Choose your cold smoker wisely. The Smokehouse Products Big Chief and Little Chief smokers operate at around 160F, and they're not adjustable…that's way too hot for cold smoking salmon. A meat product of the highest class. Dry salami speckled with just the right amount of fat and gently laced with maple wood smoke for a delicate and juicy taste. The process of making Polish Cold Smoked Sausage resembles making traditional Italian salami, Spanish chorizo or Hungarian salami. Many "fish smokers" run too hot for making cold smoked salmon, though they are great for hot smoking salmon. The cold air keeps it from getting too hot in the smoke … Classic smoked salami of the highest grade.