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Beef Bacon - Page 2

post #21 of 25

Anyone care to share how you get the ground meat to stay together like that??

post #22 of 25
Quote:
Originally Posted by jojo22 View Post

Anyone care to share how you get the ground meat to stay together like that??


Jojo22,

Great question!

The cure & seasonings in the recipe (or pre-mix), when mixed, and mixed, and mixed, like you're supposed to do, makes the meat so sticky, it'll suck the gloves right off your hands, if you aren't careful.

It holds together real good, once it is mixed properly.

 

 

Bear

post #23 of 25

Guess we'll add this to our list of things to make!!

post #24 of 25
Thread Starter 

Bear is right....The pork and beef fat bind this thing together when you make the loaves, but after a day in the fridge, it gets pretty solid.

 

Todd

No Creosote! A-Maze-N Smokers

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post #25 of 25

So, you gonna hook us up with your spicemix/cure through your ever expanding store?  Since you've enticed us with your fine presentation, you can't leave us hanging trying to cobble some spice mix-cure (oh, I know the cure part but that's irrelevant).  I like to establish a taste base-line so I have a starting point, UNLESS of course, you want to ship us some of the finished product.icon_mrgreen.gif  Nah, probably all gone by now.

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