Formed Bacon from Curley's and Amish Bologna

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Mar 7, 2014

• #41

Nice job Todd! 

  I have been curious about Curley's bacon for over a year now - I think you may have convinced me to try it! 

 

 

bad santa

Meat Mopper

Feb 20, 2013

227

16

Friendswood, Texas

• Mar 9, 2014

• #42

Agreed, a nice job Todd !! Thanks for sharing

 

woodcutter

Master of the Pit

Original poster

OTBS Member

Thread starter

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Mar 9, 2014

• #43

Smoking B said:

 
Nice job Todd! 

  I have been curious about Curley's bacon for over a year now - I think you may have convinced me to try it! 

 

Click to expand...

Thanks B! Worth trying, you'll like it.

Bad Santa said:

 
Agreed, a nice job Todd !! Thanks for sharing

Click to expand...

Thanks! My wife cut some of the slices of Formed Bacon today. She fried them and added them to some Bear Creek Cheese Potato soup along with some potatoes from the grill last night. Bacon, potatoes, cheese and smoke go very well together.

 

woodcutter

Master of the Pit

Original poster

OTBS Member

Thread starter

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Mar 16, 2014

• #44

We have been gobbling up the Formed Bacon in sandwiches and I mean gobbling! Here is some for breakfast today.

DSCN8807.JPG

• woodcutter
• Mar 16, 2014

Tastes like a bacon/summer sausage lunch meat when cold and bacon when it is hot.

 

• 

Reactions: smoking b

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Mar 16, 2014

• #45

Still looks good Todd 

  I've been checking out Curley's site & will probably order the 50 or 100# pack very soon. Thanks for the review!

 

woodcutter

Master of the Pit

Original poster

OTBS Member

Thread starter

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Dec 26, 2014

• #46

I made 50 lbs of Formed Bacon in 4" casings. Everyone around here likes it.

DSCN0005.JPG

• woodcutter
• Dec 26, 2014

DSCN0019.JPG

• woodcutter
• Dec 26, 2014

DSCN0004.JPG

• woodcutter
• Dec 26, 2014

DSCN0008.JPG

• woodcutter
• Dec 26, 2014

 

• 

Reactions: Bearcarver and pc farmer

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,293

6,005

Central Pa

• Dec 26, 2014

• #47

That looks great.

I got me a grinder and stuffer now.   

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Dec 26, 2014

• #48

That's the way I like it also Woodcutter!!!!  Lookin awesome!!!!  Reinhard

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Dec 26, 2014

• #49

Woodcutter said:

 
I made 50 lbs of Formed Bacon in 4" casings. Everyone around here likes it.

DSCN0005.JPG

• woodcutter
• Dec 26, 2014

DSCN0019.JPG

• woodcutter
• Dec 26, 2014

DSCN0004.JPG

• woodcutter
• Dec 26, 2014

DSCN0008.JPG

• woodcutter
• Dec 26, 2014

Click to expand...

That's Awesome Todd!!!

---------------

I never saw it done that way----Always loaves, like I make.

Your way looks Fantastic!!!

 I'm sure anybody who grinds & Stuffs will jump all over that !!!

Bear

 

woodcutter

Master of the Pit

Original poster

OTBS Member

Thread starter

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Dec 27, 2014

• #50

c farmer said:

 
That looks great.

I got me a grinder and stuffer now.   

Click to expand...

I saw your toys. I have the same enterprise stuffer. My Grandpa built a handle about 4 " longer than the original and it is a real power house especially when stuffing cold meat into sheep casings.

Reinhard said:

 
That's the way I like it also Woodcutter!!!!  Lookin awesome!!!!  Reinhard

Click to expand...

I tried this last year after seeing your post. I remember you stuffed them in summer sausage casings. I had been wanting to try the larger casings for sandwich meat.

Bearcarver said:

 

Woodcutter said:

 

Click to expand...

That's Awesome Todd!!!

---------------

I never saw it done that way----Always loaves, like I make.

Your way looks Fantastic!!!

 I'm sure anybody who grinds & Stuffs will jump all over that !!!

Bear

Click to expand...

Thanks Bear! I'm still going to try your recipe. Alum was my hang up for a long time. Alum in Wausau is as hard to find as a tri-tips but I have some now..