I made Curley's summer sausage last week end and thought I was going to get this Formed Bacon done early last week. Well finally finished stuffing it today. I made a 25lb batch of the Formed Bacon. Instead of forming it, I stuffed it in a 4" lunch meat fibrous casing. The magnum chub took 16 lbs. The rest I stuffed in some fibrous summer sausage casings I had left over. I did the same with the Amish Bologna. The Amish Bologna recipe is from NEPAS.
Here is 25 lbs of sticky sticky Formed Bacon.
Ready for my first magnum chub. I really didn't know how this was going to go but it was just like stuffing a stick of summer sausage.
Here she is, all 16 lbs of her!
My drying racks are not nearly large enough so I hung the big chubs on my deer gambrel.
Everything went in the smoker at 5:00 tonight. I'm guessing this will take around 14-16 hours. My smoker will be running about 120 all night and I will bump it up at 6AM. Using oak hunks in my chip pan and AMNPS is lit at both ends with apple pellets. It is -7F and supposed to get down to -15 to -20 tonight. I'll post more pictures tomorrow after I get some color on everything. My plan is to slice the 4" chubs for the freezer for sandwiches. I'm hoping to be able to use the formed bacon for everything I put bacon on, BLTS, burgers etc or just fry slices for breakfast.