One does not associate cold smoked products with traditionally made salamis, but sometimes there is not much difference. Take for example Polish Cold Smoked Sausage (Polska Kielbasa Wedzona). Sausage is hung for a few days at low temperatures which helps in curing and removes some moisture. It also allows lactic acid bacteria to multiply so they will later metabolize sugar. Spoilage bacteria don`t grow as they don`t like salt. Pathogenic bacteria such as Clostridium botulinum are held in check by nitrate. Little sugar is added which will help lactic acid bacteria to produce little fermentation during cold smoking process as long as temperatures are around 20-22 C. PH drop (increased acidity) is very small but it stabilizes sausage against growth of undesirable bacteria.
Cold smoking removes more moisture and provides additional protection against microorganisms, primarily on the surface. Then the sausage enters drying process and more moisture is removed making it microbiologically stable.
It basically becomes a salami.
If you compare Polish Cold Smoked Sausage with Hungarian Salami or Spanish Chorizo you will see how similar those sausages are. The main difference is that Chorizo is not smoked. You can see the recipe links below. The recipes include starter culture, but the sausages can be made without them.
Polish Cold Smoked Sausage
http://www.wedlinydomowe.com/sausage-re ... old-smoked
Hungarian Salami
http://www.wedlinydomowe.com/sausage-re ... -hungarian
Spanish Chorizo
http://www.wedlinydomowe.com/sausage-recipes/chorizo
The complete list of sausage recipes is at:
http://www.wedlinydomowe.com/sausage-recipes
Seminole