or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Made the bacon loaf into fibrous casings this time.
New Posts  All Forums:Forum Nav:

Made the bacon loaf into fibrous casings this time.

post #1 of 16
Thread Starter 

Last time i made Curley's bacon seasoning mix into a loaf form and smoked it and it turned out great.  Tasted so good i decided to make it my go to summer sausage in fibrous casings.  I got the bag that is enough for 25 pounds so i've been digging into it, and this is my second 5 pound batch.  I tweeked it this time to add a little heat. Here is what i used:


5 pounds of beef chuck

1 tsp insta cure#1

6 T of Curley's bacon seasoning

1 T of crushed red pepper

3 tsp mustard seeds

2 T crushed garlic

1 cup of dry'd powdered milk

1 3/4 cups cold water


I'll make 25 pounds of this next time with the above formula.  Just enough heat as to not overpower the flavor. Here are some pics. Reinhard  [These are roughly 1 pound chubs}.

post #2 of 16

Oh my...looking mighty tasty with that red pepper flakes showing in there. So, smoked first then poached to completion?? Nice job Reinhard

post #3 of 16
Thread Starter 

No. Willie, just smoked till 150 internal then cold bath.  I realy have to get into that poached deal.  Since i've been on here i'm realy interested in doing this.  Thanks for the compliment, that one tablespoon gave it just enough of a bite so not to overpower the taste. Reinhard

post #4 of 16

Reinhard, that sure looks good very nice job.

post #5 of 16

Looks really good Reinhard I was wondering if you can think of anything I could use that would be similar to curley's or maybe someone has figured out the recipe for it? I would like to do this tonight but can not get it on short notice.

post #6 of 16
Thread Starter 

Other than Curley's the only other place to get something like this is from OwensBBQ[as far as i know] .  I haven't tried their product yet but i bet it is similiar.  I'll go with Curley's for now.  Be nice to get the recipe or figure it out.  Reinhard

post #7 of 16

Thanks, I will keep searching. I used to have a site bookmarked that deconstructed popular seasonings and sauces but I can;t find it anymore.

post #8 of 16

They look delicious! Did you add any other fat besides what came the chuck roast?

post #9 of 16
Thread Starter 

Woodcutter, no i just used the chuck. I buy them when they are on sale and freeze them.  Chuck roasts seem to have the right amount of fat and marbling for summer sausage.  As you probably know, it is a tasty cut of beef.  If i cant find the roast on sale i use ground chuck which is 80% lean, but i do prefer grinding my own [just old fashion i guess].  The ground chuck works great too. Reinhard

post #10 of 16

Looks great Reinhard.............. Thumbs Up         Your making me want some........

post #11 of 16

I'm definitely liking the idea of stuffing them into the SS casings. I've been wanting to try these ground bacon mixes for a long time now after seeing MossyMo doing it a few years ago but I just haven't pulled the trigger yet.

post #12 of 16
Thread Starter 

Thanks everyone.  My brother wants cheese and jalapenos in his bacon summer.  Bringing me his venison.  This stuff is great the way it is, but i think most of us like to tweek sausage in general.  I have seen Mossy make the loaf version with the Owens seasoning and it does have a maple cure pack with it.  I'm not into maple too much so i haven't tried it.  Rbramstmer go ahead and pull the trigger, you will like it.  Next time i will buy the pack that makes 100 pounds so i can make more 5-10 or 25 pound batches with different add on's for the family. Reinhard

post #13 of 16

Wow, those chubs are great looking Reinhard, have copied your recipe and definitely will be giving this a try. Thanks for sharing the pics and your recipe.

post #14 of 16
Looks really good Reinhard. Definitely going into the recipe book.
post #15 of 16

Dang that looks good. Got to go on my bucket list. Will have to try this after my first batch of bacon is done. Maybe I'll get lucky and have some venison to mix in.

post #16 of 16
Thread Starter 

Thanks again guy's.  Bamafan, i do hope you get some of that venison. I didn't get a deer this year but plenty of memories of just being out there.  However my brother got one and a friend up on the border got some so i think there is some venison comming my way and bacon summer caught their interests also.  So i'll be grinding up some venny also [ill be making polish also for them].  Reinhard

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Made the bacon loaf into fibrous casings this time.