homemade smoked breakfast sausage

Former Member

I want to put a smoke flavor on my fresh breakfast sausage rolls, but I don't want to cook it until I get ready to fry it for breakfast. I made 20 lbs today, and put it in cheese cloth casings. The rolls are 3 inches in diameter and 6-8 inches long. I coated the outside of the rolls with sugar cure, and I'm planning on smoking it tomorrow. I don't want to cook it, just add smoke flavor like you get at cracker barrel. I need suggestions on time and temps. I am using a cs 200 series...

12/5/086:29 PM

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Original Post

Former Member

I would use liquid smoke. To get your smoke profile rather than SMOKING it with no cure. Liquid smoke would be the only safe way to get it. Jamey

1/31/0911:24 PM

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