a simple question

torp3t3d0

Smoke Blower

Original poster

Nov 13, 2014

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Oakton, Virginia

• Jan 28, 2017

• #1

I have been making sausage patties (sage sausage shaped then vacuum sealed and frozen).......I have not been able to find a sausage that tastes like a smoked link sausage my Dad used to buy in the 50's-60's in our small town in NC.   The closes I can find to taste are the patties at "Cracker Barrel" ....i was thinking of taking a portion of the sausage patty meat and putting in casing and then smoking it.

My question is:  "what do I need to add to the raw sausage to allow me to use it as a smoked sausage"?....do I need to add Cure #1? or can I smoke as is.?...here is a picture of my last efforts.  Can't remember which way I went....I think I added the cure #1

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IMG_0606.JPG

• torp3t3d0
• Jan 28, 2017

Thanks for any help

Pete

 

dirtsailor2003

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• Jan 28, 2017

• #2

Cure #1 would be a good idea, especially if you plan on cold smoking.

 

ab canuck

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• Jan 28, 2017

• #3

Yes cure #1 would be the choice if you are going to Smoke it, 

 

wild west

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• Jan 28, 2017

• #4

Yes cure #1 is what you need to use at a rate of 1 tsp per 5 lbs of meat. This will allow you to smoke at a low enough temp for the sausage to take on smoke for a long period without growing dangerous bacteria. The ones in your picture look tasty.

 

torp3t3d0

Smoke Blower

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Thread starter

Nov 13, 2014

143

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Oakton, Virginia

• Jan 28, 2017

• #5

i smoke at about 130 deg till it gets the color I like then raise to 160 in a warm water bath......never tried cold smoking

 

torp3t3d0

Smoke Blower

Original poster

Thread starter

Nov 13, 2014

143

22

Oakton, Virginia

• Jan 28, 2017

• #6

thanks for the info

 

torp3t3d0

Smoke Blower

Original poster

Thread starter

Nov 13, 2014

143

22

Oakton, Virginia

• Jan 28, 2017

• #7

thx

 

boykjo

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• Jan 28, 2017

• #8

What small town in NC you referring to.

 

torp3t3d0

Smoke Blower

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Nov 13, 2014

143

22

Oakton, Virginia

• Jan 28, 2017

• #9

boykjo said:

 
What small town in NC you referring to.

Click to expand...

Bridgeton......across The Neuse River from New Bern

 

boykjo

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• Jan 28, 2017

• #10

Ah... east.  some good sausages made that way like Stevens fresh breakfast sausage made in smithfield NC... Some good stuff too. they got something in the sausage recipe I cant figure out what it is

 

HalfSmoked

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• Jan 28, 2017

• #11

That's what is so great about this sight you ask a question and you get answers real fast. Hope your sausage turns out great.

Warren

 

boykjo

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• Jan 28, 2017

• #12

 

captainjosh

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Jan 1, 2016

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Eastern Shore of MD

• Feb 11, 2017

• #13

Boykjo, I was wondering if you have ever tried the sack sausage from the little conv. store in Centerville, outside Louisburg? It is made by a company down in Wilson I think, then re-sold by the old fella in that little store because he likes to keep some on hand for himself. I had never heard of sack sausage before, being originally from MD, but I really liked it. You have to catch it when he has a fresh batch though, or you may know of the company in Wilson that makes it. I think they make red hots too.