DOUBLE SMOKED BACON AND SAUSAGE
Smoke it once,
Smoke it twice,
Add some special sauce
And make your breakfast extra nice!
Taking just a few simple steps can turn your store bought bacon and sausage into something really special. Use on a breakfast platter or as an extra-smokey ingredient in macaroni & cheese or mashed potatoes.
1/2 pound unseasoned thick sliced bacon
1 pound assorted unseasoned, uncooked sausages
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper
Smokehouse Wood Chips (flavor of your choice)
In a small bowl, mix Special Sauce ingredients. Place bacon and sausage in shallow dishes and paint Special Sauce mixture on both sides.
Refrigerate at least an hour or up to overnight.
Place Smokehouse Screens on top of smoker racks. Place bacon and sausage on racks leaving space in between items for proper smoke circulation. Place racks in a cold smoker. Load Smokehouse Blend Wood Chips into smoker pan. Place pan in smoker, attach door, and plug smoker into an outlet.
Smoke 2-3 hours using one pan of chips for a medium smoke flavor or two pans for a heavy smoke flavor. Bacon and sausage will have smoked but not thoroughly cooked.
Pan fry immediately or refrigerate until ready to cook.
Recipe by: Tiffany Haugen