smoked breakfast sausage -- ready for the smoker

[kfin]

Finally got this batch stuffed this afternoon. Going to smoke it tonight, maybe tomorrow for about 2 hours. This is the first of a series of experimenting on getting the "perfect" breakfast sausage. :):) Is there such a thing? :):)

[smokeNcanuck]

"perfect" breakfast sausage.  Is there such a thing?

Don't know about that but those look pretty dang good!

[devo]

Looks good. Those bigger ones are they going to fit your smoker?

[kfin]

Looks good. Those bigger ones are they going to fit your smoker?

hehehe.....with a few small modifications they fit. Drip tray is out of the smoker and I ripped a 1x4 and put it on top of the rack holders with the dowel on top of it, shortened strings....BARELY! I got a little carried away with myself.

[kfin]

The white bowl had ice in it.....not sure why, but it did. Not sure if 2 hours of smoke will be enough, thinking of 3 hours.......any thoughts from those who have smoked breakfast sausage?

[SiFumar]

They do look good!  Never had smoked breakfast sausage.  Waiting for $$$ shot. :)

[crusty044]

Hi,
Just keep us informed how they turn out.  I am keen to try this myself.
Did you included Cure #1 in the recipe.
Sofar the sausages look great unsmoked. I prefer now to tie the sausages in a ring, easier smoking without touching.
Regards,
Jan.
Brisbane. OZ.

[pensrock]

I love the smoked breakfast sausage at Cracker Barrel. If it come out anything like that you have a winner.  :)

[NePaSmoKer]

Looks good


Cure added?

[kfin]

yes, I added the cure. Took a couple of pictures frying a "test" piece, turned out pretty good. I will post a pic later on.

No totally sold on the taste that the cure added, I believe that it is better unsmoked. Will have to work on that one. Perhaps more smoke? I smoked them for 2 hours.

[NePaSmoKer]

yes, I added the cure. Took a couple of pictures frying a "test" piece, turned out pretty good. I will post a pic later on.

No totally sold on the taste that the cure added, I believe that it is better unsmoked. Will have to work on that one. Perhaps more smoke? I smoked them for 2 hours.

Dont know what you mean by taste the cure added? How much did you add per your recipe?

[kfin]

1 teaspoon per 5 lbs added, just tasted different to me than the fresh batch. It wasn't the smoke I was tasting. Wasn't bad but it was enough that I didn't care for it and that was the only different ingredient.

[viper125]

I use it a lot in my sausage that I smoke. But not in fresh. but can't taste or ever had anyone able to taste it. They do look good. if you dont like them pm me and i'll send you my address and take them off your hands. LOL

[Sailor]

Sausage looks good.  I sure wish that I had a large kitchen counter like you have.  I could really tear up the wife kitchen then  :o

[kfin]

I sure wish that I had a large kitchen counter like you have.  I could really tear up the wife kitchen then  :o

We built a new house this past year. "She" has 2 islands. The picture is on the "baking" island. It is 7' x 3' with a solid top. Somehow it is perfect for all of my processing, jerky making, and sausaging. She lets me borrow it now and then. :):)