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Fassett's Breakfast sausage....Smoked??

post #1 of 5
Thread Starter 

Using POP's breakfast sausage recipe, how much CURE #1 would I add to the mix if I wanted to smoke the sausage? Anybody try this? This would be for a cold smoke, just to add the flavor and color.

Thanks

post #2 of 5

The amount of Cure #1 to use is 1 level teaspoon for every 5 pounds of meat

Richie

post #3 of 5
Thread Starter 

OK, Thanks.

post #4 of 5

Dissolve the cure in a little water, it is easy to get a better mix.

Richie

post #5 of 5

Yep on the cure as Tropics said, and cold smoke it with Apple for about 4 hours,,,, I just did some (not pops recipe but close) and I cold smoked it for 3 hours I needed to go 4 if not 5hrs on the smoke.

 

Other trick is let it hang overnight in the fridge,,, 

 

Good luck and let us know how it goes. 

 

A full smoker is a happy smoker 

 

DS
 

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