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Smoked breakfast sausage question.
Thanks boykjo and others for taking the time to help me. Sorry I'm slow to respond. Here's what I remember. Putting raw ground pork into homemade muslin bags. Hanging them in the smokehouse, the same time of year as the hams were smoked. But the sausage only stayed in a short time. Hours or a... -
Smoked breakfast sausage question.
Good morning Reinhard and others, yes thats correct I'm making cold smoked sausage, I was afraid to use that term as I've been confused by some things i've read. I guess its also called fresh sausage. Perhaps your site deals more with "summer" sausage and sausage in caseins? -
Smoked breakfast sausage question.
My understanding is the sausage should stay between 32-38 degrees during the entire preparing and smoking process. This is uncooked breakfast sausage smoked in a smoke house in muslin bags then frozen. -
Smoked breakfast sausage question.
My dads smoked breakfast sausage was my favorite. I'm preparing to learn how and smoke some sausage this winter. I am confused as to the process and the name of the process! He did it when cold but above freezing. He froze the sausage afterward. Didn't use cure or nitrates/trites. What i see on...
