Ref; Curing Salt 1 in Breakfast Sausage

[TomKnollRFV]

And..go!

Alright so with Sausagemaker having their free shipping I snagged up a maple sausage blend <and smoked pepperoni>.

Now if I put curing salt 1 into the blend, and then smoke it till it's about 155f, like I do summer sausage, can I freeze this as a big log and when unthawed, just slice it up like patties/eaten as a snack? I'm not quite sure on how ya'all do breakfast sausage.

Do you guys form raw patties/links. Freeze em solid, then vaccum seal them so they don't go smish when you turn on the food saver?

 

[smokinq13]

I'm not quite sure about adding cure to it but I mix up raw pork with the seasonings and just freeze as is. I did do patties once and they ended up smashing together so prefreezing wouldn't hurt I'd say.. also with links too

 

[zwiller]

I don't smoke or cure mine but your method sounds doable. I just grind, mix, vac seal, and freeze into .75lb portions. Thaw, scoop, and smash on flat top. If I had a slicer (and stuffer) plus a little more time on hand, I would probably do large chubs, freeze, and then slice into fancy patties but surprisingly the smash method works well.

 

[chopsaw]

I put breakfast sausage in 1 pound meat bags , then freeze . When ready to use I slice out of the half thawed bag .
As for as smoking it , I have done the regular hot pork sausage , but I added milk powder and stuffed into hog casings , smoked to 152 . Grilled to crisp skin for service .

I have both of the mix you have . I don't care for either one . The smoked Pepperoni falls why short for me .
The maple sausage didn't have much maple flavor IMO . However it makes pretty good sausage gravy with added red pepper flakes and cracked black .

Mix those up good , then mix again before use . If you don't you take the chance of being very salty .

 

[HalfSmoked]

I freeze patties on a cookie sheet then vac seal can do same with links.

Warren

 

[TomKnollRFV]

Well at least I know my instinct to freeze then vacc pack was correct!

I put breakfast sausage in 1 pound meat bags , then freeze . When ready to use I slice out of the half thawed bag .
As for as smoking it , I have done the regular hot pork sausage , but I added milk powder and stuffed into hog casings , smoked to 152 . Grilled to crisp skin for service .

I have both of the mix you have . I don't care for either one . The smoked Pepperoni falls why short for me .
The maple sausage didn't have much maple flavor IMO . However it makes pretty good sausage gravy with added red pepper flakes and cracked black .

Mix those up good , then mix again before use . If you don't you take the chance of being very salty .

I planned to use them as a base and add more seasoning in. I figured with free shipping it was a good time to just give it a shot. <I'm some how positive I'm adding a ton of red pepper and garlic to the pepperoni. I plan to use it more as a snack stick type deal to begin with!>

 

[crazymoon]

TKRFV, You could leave your IT lower when removing from the smoker and then finish cooking when you eat it. Might prevent drying out your sausage ?? Just an idea.

 

[TomKnollRFV]

TKRFV, You could leave your IT lower when removing from the smoker and then finish cooking when you eat it. Might prevent drying out your sausage ?? Just an idea.

I always forget about this. I might try that as well. I'm hoping my order gets here in a few days..though the MES is currently down for a faulty control panel waiting for that to get sent to me as well!

 

[indaswamp]

I buy the 1# plastic freezer bags that are about 2.5~3" in diameter. I use my sausage stuffer to fill and then freeze. Pull one out, zap in microwave for ~30 seconds, then cut with a serenaded knife into patties to fry.

 

[Bearcarver]

Tom!!!

Here's how Gary Does it:
Gary's Easy Breakfast Sausage


Bear

 

[TomKnollRFV]

I need to get on with investing in a grinder Bear!

Been watching local sales but I'm leaning towards a model off Amazon at this point!

 

[Bearcarver]

I need to get on with investing in a grinder Bear!

Been watching local sales but I'm leaning towards a model off Amazon at this point!

Grinder???
Northern Tool usually seems to have the best pricing:

https://www.northerntool.com/shop/tools/product_200680782_200680782

Bear

 

[TomKnollRFV]

Grinder???
Northern Tool usually seems to have the best pricing:

https://www.northerntool.com/shop/tools/product_200680782_200680782

Bear

I'm more down in the 50 dollar price range right now.. lol

 

[HalfSmoked]

I freeze patties on a cookie sheet then vac seal can do same with links.

Warren

Flatbroken Thanks for the like it is greatly appreciated.

Warren

 

[indaswamp]

You can also make caseless links with a sausage stuffer...homemade little smokeys....

https://www.smokingmeatforums.com/t...ome-made-little-sizzlers.273772/#post-1811413

 

[TomKnollRFV]

I saw that before Inda ;) I love little sizzlers. I'll probably start making some breakfast links next week. I dragged out ye old hand grinder and went 'You know...' and sort of quietly put it down after remembering how the last time I used it went ;)

 

[Bearcarver]

I'm more down in the 50 dollar price range right now.. lol

OK---How 'bout $40 for a Meat Grinder & Sausage Stuffer "Combo":

https://www.bedbathandbeyond.com/st...VhsDICh1zZQgNEAYYASABEgLZ8_D_BwE&gclsrc=aw.ds

Bear

 

[TomKnollRFV]

OK---How 'bout $40 for a Meat Grinder & Sausage Stuffer "Combo":

https://www.bedbathandbeyond.com/st...VhsDICh1zZQgNEAYYASABEgLZ8_D_BwE&gclsrc=aw.ds

Bear

Ha! We still got my grandma's grinder around! I'm actually looking at this..:

 

[Bearcarver]

Ha! We still got my grandma's grinder around! I'm actually looking at this..:

Grizzly has this one for $56.95:

Or you can buy a Meat Cutting Bandsaw, and get the Meat Grinder mounted on it.

Bear

 

[HalfSmoked]

Watson Thanks for the like it is greatly appreciated.

Warren