OK guys and gals----don't laugh at this question:
I know when making sausage the curing agents are mixed with the meat, but I was just thinking. I have a bunch of packages of Venison/beef/pork fresh sausage in the freezer (see pic below). It tastes alright, but I LOVE smoked sausage. Would it be possible to thaw a few of them out, and treat them like you were making bacon?
Like maybe cutting them into lengths, dry curing or brining them for the proper time, and smoking them like pork loin into Canadian Bacon?
Any of you ever do anything like that?
Does it sound possible?
Any suggestions?
Or is this a dumb idea?
I just love smoked sausage so much more than fresh!
Bearcarver
I don't know what the mix is, but the biggest percentage is Venison:
I know when making sausage the curing agents are mixed with the meat, but I was just thinking. I have a bunch of packages of Venison/beef/pork fresh sausage in the freezer (see pic below). It tastes alright, but I LOVE smoked sausage. Would it be possible to thaw a few of them out, and treat them like you were making bacon?
Like maybe cutting them into lengths, dry curing or brining them for the proper time, and smoking them like pork loin into Canadian Bacon?
Any of you ever do anything like that?
Does it sound possible?
Any suggestions?
Or is this a dumb idea?
I just love smoked sausage so much more than fresh!
Bearcarver
I don't know what the mix is, but the biggest percentage is Venison: