Making old fashioned smoked breakfast sausage

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by pentail, Feb 24, 2020.

  1. pentail

    pentail Bacon Staff Member

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    Savoring the smoke
    Back before refrigeration, sausage was put up in cloth bags and smoked for longer term storage. I grew up eating this type of sausage and still love it. Since all three kids were available for a long weekend, we put up and smoked about 100 pounds.
    Our seasoning mix was AC Leggs #10 with a few additions and the appropriate amount of Cure #1 (Nitrite) by weight. Most was stuffed into traditional cloth bags, but we did some in natural hog casings, some in breakfast link size, and even a few rolls in smoke permeable fibrous casings (like summer sausage) as an experiment.
    Smoked for 24 hours over a 48 hour period with hickory and a little apple wood. Pic heavy, process start to finish.

    sm4.jpg sm5.jpg sm6.jpg sm7.jpg sm9.jpg sm1.jpg sm2.jpg
     
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  2. pentail

    pentail Bacon Staff Member

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    Savoring the smoke
  3. pentail

    pentail Bacon Staff Member

    12,016
    1,093
    Sep 25, 2002
    Savoring the smoke
  4. pentail

    pentail Bacon Staff Member

    12,016
    1,093
    Sep 25, 2002
    Savoring the smoke
    Smokehouse designed and built by my dad in the style of the cantilevered barns of Cades Cove. The right wing shelters the firewood and keeps the kindling dry, the left wing shelters the external firebox (wood burning stove) and a single wall pipe caries smoke into the smokehouse while letting as much heat as possible escape outside the smoke chamber.
    smoke1.png smoke2.png
     
  5. Bee

    Bee 10 pointer

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  6. pentail

    pentail Bacon Staff Member

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    Savoring the smoke
    That's HP, our oldest, sporting the beard. Potroast isn't far behind, though
     
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  7. Tankt

    Tankt 8 pointer

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    I made this 2 weekends ago 20200215_143002-1224x1632.jpg 20200216_132803-1224x1632.jpg
     
  8. bondhu

    bondhu 12 pointer

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    Great job and that smoke house is sweet.
     
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  9. Nock

    Nock 12 pointer

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    Awesome. I’ll have Me a smokehouse one day.
     
  10. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    How long do you smoke it pentail. What are the temps in the smoke house. I have seen alot of the smoke house built with the fire pit in the ground. Is that so the heat in maintained and you don't loose the heat. Nice work. Was that from your pig
     
  11. pentail

    pentail Bacon Staff Member

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    Savoring the smoke
    Total time in smokehouse was about 48 hours, half of that was active smoke with rest times in between. Temps were 30-50 degree range. Smoking in the smokehouse is a cold technique, you don't want heat. I like to keep it under 70 so that the fat doesn't start to render out. You still have to cook the breakfast sausage before eating. The underground fire pits are to keep a low, smoldering fire without adding heat. Not our hog this time. I picked up some from a local processor that had just killed on Wednesday
     
  12. mudhole crossing

    mudhole crossing 12 pointer

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  13. Snareman2

    Snareman2 12 pointer

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    That right there is the Real Deal! Thanks for sharing!
     
  14. barney

    barney 12 pointer

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    Time surely does fly the kids are almost grown..
    Thanks for sharing!
     
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