The Complete Book of Butchering, Smoking, Curing, and Sausage Making

One self-reliant project that I enjoy, but haven’t got around to videotaping is home sausage making. I believe that the ability to cure and store meat is a vital skill to anyone interested in producing a majority of their own food (vegans and veggies excepted). I can deal with a lot of things, but a … Read more

How to Cold Smoke Sausage


52 Unique Techniques for Stocking Food for Prepper
Buy at Amazon

In an earlier post we showed how we made our smoker, now it is time to USE it…

I have some store-bought sausage links – to be honest, I would have had some homemade sausage made, but I was not expecting to build the smoker in the 30 minutes or so it took – so I ran to the store and bought some stuff to smoke.

This was the first time I had ever smoked sausage so I was not really sure about the times. I had always read about smoking for preservation, and those times are MUCH longer than it is just for smoking.

I ended up smoking the meat for about 2 ½ hours and got a very nice color and flavor.

I also threw on some pickles, peppers, and some olives, and really enjoyed eating them also.

I would suggest as you start smoking to keep notes and not to go overboard in the beginning. I used Applewood for a mild flavor,

Applewood (and other fruit trees) is really good with pork or poultry – I think it gives a mild, slightly sweet flavor.

Walnut is better for game and red meat – but you have to watch it or it can make the meat bitter.

Hickory is a strong flavor, well suited to beef or lamb – it gives the meat a red tint.

Maple is like using fruit wood as it give a sweet flavor

Oak is a good all around wood – its strong and good for sausage – imparts a light brown color

Mequite is too hot for cold smoking, but ok for hot smoking – better for grilling

I also like pecan – it is a mild smoke but tastes similar to hickory – it makes a cool smoke.

Recipe: Sausage Sunshine

Recipe: Sausage Sunshine
Buy at Amazon

As I talked about in an earlier post I love cooking egg sunshine on the weekend, well I figure if the recipe is good with toast, how would it be with meat?  With a burning desire to know (and to have breakfast) – I created Sausage Sunshine.

I simply made large patties out of a roll of sausage, and used a small mason jar to cut out a circle in the center, and then cooked it in a skillet with an egg cracked in the center.

Sausage Sunshine was VERY good, but I did learn two things, the patty needs to be thin and the sausage should be cooked for a little while before adding the egg or otherwise the egg will be under cooked or the sausage overcooked.

This is a great recipe to fuel a day out working on the homestead, but it is a little rich to sit around watching TV.