Any ever made “Cracker Barrel” style smoked breakfast sausage? Also a good connect on the cloth meat bags?

]]>https://waltonsdev.nodebb.com/topic/1684/smoked-breakfast-sausageRSS for NodeThu, 10 Sep 2026 23:11:27 GMTWed, 30 Oct 2019 21:34:38 GMT60craigrice
We always smoked them right after stuffing and then wrapped them in freezer paper ( cloth sacks don’t protect them from freezer burn) and then froze them till it was time to cook them

]]>https://waltonsdev.nodebb.com/post/9342https://waltonsdev.nodebb.com/post/9342Sat, 23 Nov 2019 16:56:50 GMTToby could they be cold smoked after forming like cheese or lox to be cooked at a later time maybe on a smoking mat ?

]]>https://waltonsdev.nodebb.com/post/9338https://waltonsdev.nodebb.com/post/9338Sat, 23 Nov 2019 03:23:16 GMTdwilk1
Cracker barrel sausage is just a smoked breakfast sausage that is served at the there store. Cloth bags are hard to come by and are expensive. Cold smoke for about 6-8 hours should get you close.

]]>https://waltonsdev.nodebb.com/post/9337https://waltonsdev.nodebb.com/post/9337Sat, 23 Nov 2019 02:39:56 GMTdwilk1 I’m sorry i’m not following. I don’t know what a cracker barrel sausage is unless you mean the flavor/type the restaurant serves? For cloth sausage casings are you talking about this https://www.waltonsinc.com/smoke-coated-loaf-casings or something more like the cheese cloth?

]]>https://waltonsdev.nodebb.com/post/8681https://waltonsdev.nodebb.com/post/8681Thu, 31 Oct 2019 13:15:29 GMT