Author Topic: Different way for breakfast sausage  (Read 1861 times)

prudentsmoker

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Different way for breakfast sausage
« on: November 03, 2018, 11:20:06 AM »
Take a one pound chub of sausage (I prefer Aldi's premium), carefully remove the wrapper, put on paper and smoke. I then take the smoked sausage and cut it into sixths and have a piece everyday for breakfast, but obviously you can do whatever you want.
 
I could not find where this has been posted before, but if it has, I apologize.
Brian from Wichita

Durangosmoker

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Re: Different way for breakfast sausage
« Reply #1 on: November 03, 2018, 04:15:28 PM »
What temperature, how long, and how much wood?
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

EFGM

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Re: Different way for breakfast sausage
« Reply #2 on: November 03, 2018, 06:03:43 PM »
Thanks, I hadn’t thought about fattie’s for a long time. Vacuum packed, They make great Gifts too.
Doug
Carrollton
A Briskitarian with Briskititus
#4D w/Big Red Upgrade: PG1000: Fireboard
 
"SMOKIN-IT CARES"

prudentsmoker

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Re: Different way for breakfast sausage
« Reply #3 on: November 03, 2018, 10:25:36 PM »
What temperature, how long, and how much wood?
I always use maple and sorry, I am not one to weight my wood. There is a school of thought that says meat does not absorb anymore smoke once it hits 140. I just smoked it at 225 till it hits 160, I think about 1 hour. 
Brian from Wichita