Smoked heat & serve sausage patties.

[DieselTech]

Guys & gals what would be the best way to make heat & serve sausage patties using Jimmy Dean sausage?

Would I be better to smoke the whole roll like a fatty?
Or slice it in patties & then smoke to 160°f

Thanks.

 

[JckDanls 07]

I'm all for slicing first. And then smoke. This way all sides get smoke.

 

[DieselTech]

I'm all for slicing first. And then smoke. This way all sides get smoke.

That was my thoughts too. I'm new to this & thought a guy might get better results with it sliced.

Thanks.

 

[chopsaw]

best way to make heat & serve sausage patties using Jimmy Dean sausage?

I'm still back at thick cut jerky using Tender quick .
Did you get some tender quick ? Gonna take the advice and use it for jerky ?
Just wondering .

 

[Rafter H BBQ]

I’d slice and smoke!

 

[JLeonard]

Glad you posted this.....I've been thinking of doing the same thing with the same questions.

Jim

 

[mr_whipple]

Sliced or whole log fatties you just can't go wrong.

 

[JLeonard]

On this theme here....Say I smoke a couple of logs then slice them. How well do they freeze? How do they do say...frying later?

Jim

 

[mr_whipple]

I've never frozen them after smoking. I just keep them in the fridge and slice, then nuke them for a few seconds. I make little sliders out of them. I usually do 1 or two (each a different flavor) and nosh on them through the work week. I did jalapeno poppers once with left over smoked fatties. The possibilities are endless!

 

[JLeonard]

I've never frozen them after smoking. I just keep them in the fridge and slice, then nuke them for a few seconds. I make little sliders out of them. I usually do 1 or two (each a different flavor) and nosh on them through the work week. I did jalapeno poppers once with left over smoked fatties. The possibilities are endless!

Hmmmm.....Now you got me to thinking......I got one of those breakfast sandwich makers. Now I gotta dig it out and make up some after I do the sausage.

Jim

 

[DieselTech]

I'm still back at thick cut jerky using Tender quick .
Did you get some tender quick ? Gonna take the advice and use it for jerky ?
Just wondering .

Yes I got a bag of tender quick. I'm wanting to make smoked thick cut jerky next week hopefully.

 

[DieselTech]

Yeah I'm going to slice it up tonight or in the morning & smoke it tomorrow.

 

[Brokenhandle]

I'm all for getting another chub and trying it both ways!

Ryan

 

[DieselTech]

I'm all for getting another chub and trying it both ways!

Ryan

Yeah I'm going 2 do 2lbs sliced 2mrow. & in the near future smoke some of them whole.

 

[indaswamp]

Just be careful here guys...jimmy dean is a fresh sausage and does not have cure. The total time in the danger zone should be no longer than 4 hours. This includes cool down time to below 40*F. Also remember that when you cook the sausage, the INT should get above 140 as fast as possible...because the bacteria that have multiplied will resume growing on the reheat....until out of the danger zone....

 

[JLeonard]

Just be careful here guys...jimmy dean is a fresh sausage and does not have cure. The total time in the danger zone should be no longer than 4 hours. This includes cool down time to below 40*F. Also remember that when you cook the sausage, the INT should get above 140 as fast as possible...because the bacteria that have multiplied will resume growing on the reheat....until out of the danger zone....

I was thinking of smoking to an internal of 165 degrees....Letting it cool and slice then vac seal and freeze part of it for later use. Thinking it wont take more than a couple hours tops to get to 165. This should still be safe right?

Jim

 

[indaswamp]

I was thinking of smoking to an internal of 165 degrees....Letting it cool and slice then vac seal and freeze part of it for later use. Thinking it wont take more than a couple hours tops to get to 165. This should still be safe right?

Jim

Yes, if you are going to cook the patties, that would be fine. I read the OP as just wanting to get some smoke on the sausage and not cook them all the way......

 

[JLeonard]

Yes, if you are going to cook the patties, that would be fine. I read the OP as just wanting to get some smoke on the sausage and not cook them all the way......

gotcha! Just wanted to make sure I was thinking right. Appreciate you keeping us straight!

Jim

 

[DieselTech]

Yes, if you are going to cook the patties, that would be fine. I read the OP as just wanting to get some smoke on the sausage and not cook them all the way......

Yep I want to slice & smoke to a internal temp of 160°f-165°f. Then vacuum seal & freeze for later breakfasts.

 

[JLeonard]

Yep I want to slice & smoke to a internal temp of 160°f-165°f. Then vacuum seal & freeze for later breakfasts.

Same!

Jim