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Breakfast sausage like Cracker Barrel

post #1 of 7
Thread Starter 

Has anyone tried to make the cured, lightly smoked pork breakfast sausage that Cracker Barrel serves.  The idea seems straight-forward. Season your ground pork with traditional spices and add cure.  Stuff into sewn cloth bags and cold smoke the bags.  What all do you guys think.

post #2 of 7
Sounds like a plan. Make sure and wash your cloth bags in vinegar water prior to stuffing.
post #3 of 7

will one or more of the experts here please  try this and give us a report on it ...I love those sausage at cracker barrel

post #4 of 7
Thread Starter 

Bump

post #5 of 7
Is Nepas still here? He seemed like the sausage guy awhile back! I learned a lot from lurking around his threads.
post #6 of 7
post #7 of 7
I use my regular breakfast sausage seasoning and just add the correct amount of cure stuff in muslin bags and cold smoke for around 30 hours at below 40 degrees
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