Brisket & Cheddar Smoked Sausage

Brisket & Cheddar Smoked Sausage

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Tantalize your taste-buds with our deliciously-smoked Brisket & Cheddar Sausage recipe! Chef Tom takes a whole Creekstone Farms Prime Brisket and lovingly smokes it to create an unforgettable, mouthwatering flavor.
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Comments (2)

  • Comment Author: Brittany @ ATBBQ

    Darwin- The pink salt is sometimes added when smoking for long periods of time at a low temp, in order to prevent bacterial growth. When cooking sausage the goal is to add enough smoke to be tasty while getting it out of the “danger zone.” At 200, you’re pretty safe. There are a lot of variables, and this video does a good job of explaining them. If youre concerned, simply cook them at a higher temp for a shorter amount of time (225-250). https://www.youtube.com/watch?v=Oo9dLKcqf4Y

  • Comment Author: Darwin James

    shouldnt there be some cure#1 since your smoking this sausage???

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