- Apr 23, 2019
- 52
- 24
Ok all,
So while I have smoked a lot of ribs, fish and other stuff I am new to the sausage community. I have successfully made fresh sausage and moving into the smoking arena/circle...
One of my favorite breakfast sausages is Broadbent's Hickory Smoked breakfast sausage (https://www.broadbenthams.com/Grand...ed-Sausage-_pp2-2-Lb-Sacks_p/productinfo/202/ ... albeit a bit salty for my taste, but I figure I can fix that). Has anyone tried recreating this? I searched the forums and could not find anything, but alas, a lot of breakfast sausage posts so mayhap I missed. Anyway, I figure, I will have to add some nitrites in the form of cure#2 (cold smoke)... if anyone has anything similar I would love to hear. Thanks for the help!
Brian
So while I have smoked a lot of ribs, fish and other stuff I am new to the sausage community. I have successfully made fresh sausage and moving into the smoking arena/circle...
One of my favorite breakfast sausages is Broadbent's Hickory Smoked breakfast sausage (https://www.broadbenthams.com/Grand...ed-Sausage-_pp2-2-Lb-Sacks_p/productinfo/202/ ... albeit a bit salty for my taste, but I figure I can fix that). Has anyone tried recreating this? I searched the forums and could not find anything, but alas, a lot of breakfast sausage posts so mayhap I missed. Anyway, I figure, I will have to add some nitrites in the form of cure#2 (cold smoke)... if anyone has anything similar I would love to hear. Thanks for the help!
Brian
