Ok, really bored on Tuesday during the snow storm with school for the kids and work being canceled. So I found a package of Jimmy dean sausage in the freezer and sliced it and put it in half frozen in a freezing cold FEC100 and turned it up to 190 until it reached about 180 then up to 225 for about an hour. Took it out and it was done, but pink thru and thru from the smoke nitrates. It tasted amazing. So I'm thinking of grinding 20 or so pounds of pork butt and mixing some Hi MTN maple breakfast sausage mix, making good looking patties and smoking to an internal temp of about 140-150, kind of like bacon. I'll then let them cook, put wax paper in between them and vacuum seal family sized portions of pre-cooked smoked breakfast sausage. I know it'd be a little better to cook from raw to done every time, but this sure would save us some time, provide some great smoked flavor all for about a dollar eighty a pound. Thoughts?
Original Post