Fassetts breakfast sausage COLD SMOKED

[driedstick]

When I was a youngin years ago My Parents use to make almost the same recipe as Pops and his dad did. Mom and Dad would butcher hogs each yr and cold smoke our sausage,,, salt, pepper and a little sage,,, salt peter was added back in the day and cold smoked over Applewood for about 4 hours or so. They would put them in hog casings cause it was easier to feed us kids in the mornings and get us on our way. To pour for buns,, mom would simmer the sausage in water till done, throw it on a piece of bread and sometimes we got ketchup and mustard ,, wrap that bread around the sausage and send us kids on our way either to school or off to do our chores,,, 

I used the recipe here 

http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning

Yes I added cure #1 for the proper amount of meat we were using,,,, 1 level teaspoon cure#1 per 5lbs of meat 

We did some bulk 20lbs for patties no cure added and the rest to rope style sausages and cold smoked the ropes 

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this is my bro,,, he stopped by to help 

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the hung in the fridge smoker over night to dry 

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• Jan 22, 2017

After 4hrs of smoke in the apple pellets 

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Smoker was going so I thought we better put more in there LOL 

5lbs of Tillamook med Cheddar 

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• Jan 22, 2017

and 24 eggs,,, brother took some with him home also.  

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Really full and busy smokers this weekend 

DS

 

[whistech]

You done a fantastic job on the sausage.     The cheese looks great.     You are really going to love the pops sausage that you cold smoked.

 

[dirtsailor2003]

NIce work DS!

 

[SmokinAl]

Everything looks delicious!

Nice job on the cold smoked sausage!

I bet it tastes really good!

Point!

Al

 

[redheelerdog]

Sausage, Eggs and Cheese, what more does a guy need?

Really looks great - nice job!

 

[tropics]

DS Wish I had a brother to do all the work LOL That sounds like you made brown and serve sausage.Nice job points

Richie

 

[driedstick]

 
You done a fantastic job on the sausage.     The cheese looks great.     You are really going to love the pops sausage that you cold smoked.

Thanks,, Ya it's going to be good. 

NIce work DS!

Thanks DS 

 

[pc farmer]

Never thought about cold smoking ( fresh all thou it has cure. ) sausage like this.

 

[Bearcarver]

Looks Great DS !!

Good Old Teamwork!!

----

Nice Job!

Bear

 

[gary s]

Great Job, Really looks Good  

Gary

 

[driedstick]

 
Everything looks delicious!

Nice job on the cold smoked sausage!

I bet it tastes really good!

Point!

Al

Thanks Al it's going to be yummy,,

 
Sausage, Eggs and Cheese, what more does a guy need?

Really looks great - nice job!

Maybe a red beer LOL thanks RHD 

 

[driedstick]

Thanks ya all,,,, goood stuff right here,,, I will have to say those eggs in Potato salad is the bomb 

 

[JMcGraw47]

https://www.smokingmeatforums.com/threads/cold-smoking-for-a-dollar.278184/
WTG DriedStick, everyone here so far strengthens my inspiration and courage!
This winter (which comes around the first of the year) here in Clarksville, Tn I plan on making and cold smoking breakfast sausage on a small scale. Right now I'm working on the cold smoke apparatus and gathering all the info I can on preparation. I will be using my newly acquired Masterbuilt Portable to hang and smoke and the big question is should I dry or wet cure? The wet method makes sense for distribution/mixing and Cure #1 (1 level tsp/5 lb) for food safety reasons.
Down here I have always bought homemade smoked sausage and shows up right around Christmas and I never wondered if a cure was used or the process was done just above freezing. Cure or not I'm still alive & healthy from eating it the last 35 yrs!
Oh BTW I will be using Fassetts recipe and thanx again DriedStick for the link.

 

[JMcGraw47]

Found the thread, https://www.smokingmeatforums.com/t...kfast-sausage-1st-thread-with-q-views.132141/

 

[driedstick]

https://www.smokingmeatforums.com/threads/cold-smoking-for-a-dollar.278184/
WTG DriedStick, everyone here so far strengthens my inspiration and courage!
This winter (which comes around the first of the year) here in Clarksville, Tn I plan on making and cold smoking breakfast sausage on a small scale. Right now I'm working on the cold smoke apparatus and gathering all the info I can on preparation. I will be using my newly acquired Masterbuilt Portable to hang and smoke and the big question is should I dry or wet cure? The wet method makes sense for distribution/mixing and Cure #1 (1 level tsp/5 lb) for food safety reasons.
Down here I have always bought homemade smoked sausage and shows up right around Christmas and I never wondered if a cure was used or the process was done just above freezing. Cure or not I'm still alive & healthy from eating it the last 35 yrs!
Oh BTW I will be using Fassetts recipe and thanx again DriedStick for the link.

Yes use cure,,, I add it to a little bit of water,,, stir till clear and add,,, mix 4-5 min with hands till it becomes like a paste, you should be able to hold a softball size amount of meat upside down in you a hand open your hand and should not fall,,, then you know the cure is working,,, I did some in Mid july last yr 90+ degree weather and had cure in it,,, I am still kicking,,,, make sure you use the right amount of cure to the correct amount of meat.... good luck and let us know,,,, I had rave reviews on this,,,, poach the sausage in a little water then hit a hot morning grill,,, OMG GOODNESS!!!

 

[TomKnollRFV]

Sure looks good! Wish I had the set up where I could crank out 20 pounds of sausage, be set for a year then!

 

[jimmyinsd]

out of curiosity... why the cold smoked cased sausage? why not just smoke it and run it up to a safe temp at the same time and then just have to reheat later or brown the casing if one desires?

 

[driedstick]

out of curiosity... why the cold smoked cased sausage? why not just smoke it and run it up to a safe temp at the same time and then just have to reheat later or brown the casing if one desires?

after I smoke I freeze then,,,, I can either poach them or throw them on the grill like a brat,,, the flavor is great,,, was brought up on this as a kid,,, loved it ever since,,, just do a five lb batch and see,,, smoke with apple wood..I am sure you would like it.

 

[chopsaw]

after I smoke I freeze then,,,, I can either poach them or throw them on the grill like a brat,,, the flavor is great,,, was brought up on this as a kid,,, loved it ever since,,, just do a five lb batch and see,,, smoke with apple wood..I am sure you would like it.

Sounds good . Almost added cure to the last batch of breakfast I did . I'll have to try this .
Something you may or may not be interested in . I needed some Italian sausage but was out . I had a lb. of sage breakfast sausage so I added fennel and some anise to it . I used it on pizza , it was fantastic . I'm thinkin it would be great linked up and smoked .