I made this for a throwdown and loved it so much I will be making it regularly. However, when I made it before, I put it in an FB casing and sliced it in rounds to cook. This time I decided to try Bearcarver's loaf method from this post:
http://www.smokingmeatforums.com/t/106904/smoked-bear-loaf-hot-all-beef
The ingredients are:
2 kilograms/4.5 pounds pork butt diced
6 ml/1 teaspoon Prague powder #1
16 ml/1 tablespoon kosher salt
16 ml/1 tablespoon cracked peppercorns
12 ml/2 teaspoons ground pepper
80 ml/1/3 cup skim milk powder
120 ml/1/2 cup maple syrup
I started with a nice fatty piece of pork butt that was on sale. It wasn't boneless and I cut out the bone and diced it to 2 inch cubes for grinding.
Then I ground it through the finest plate on the Kitchen Aid.
I mixed the rest of the ingredients together to make a slurry.
I mixed the slurry into the pork by folding the edges into the centre for 3 minutes..
Then I beat the pork with the paddle in the Kitchen Aid at medium for 1 minute in 2 batches.
I did a fry test and it turned out great.
I lined a pan with enough plastic wrap to fold it over the top. I put the sausage in the casserole and covered it with the plastic wrap. Then I put it in the fridge overnight.
The next morning we were in the middle of a snowstorm!
Regardless, I put the sausage in the Bradley at 150 F for an hour, 160 F for an hour and 170 F for an hour over maple smoke.
Then I moved it inside to the oven for one hour at 180 F, one hour at 190 F and it took 2 hours at 200 F to bring the internal temperature to 155 F.
I let it cool and put it in the fridge overnight .Then I sliced it about 1/8 inch thick.
Of course, I fried some up.
The money shot.
I also made a YouTube Video of the smoke if you would like to see it.
The Verdict - This is really good. It has less sodium and fat than bacon but tastes great with a nice pepper/maple flavour. It will be a regular on my breakfast table.
Disco
http://www.smokingmeatforums.com/t/106904/smoked-bear-loaf-hot-all-beef
The ingredients are:
2 kilograms/4.5 pounds pork butt diced
6 ml/1 teaspoon Prague powder #1
16 ml/1 tablespoon kosher salt
16 ml/1 tablespoon cracked peppercorns
12 ml/2 teaspoons ground pepper
80 ml/1/3 cup skim milk powder
120 ml/1/2 cup maple syrup
I started with a nice fatty piece of pork butt that was on sale. It wasn't boneless and I cut out the bone and diced it to 2 inch cubes for grinding.
Then I ground it through the finest plate on the Kitchen Aid.
I mixed the rest of the ingredients together to make a slurry.
I mixed the slurry into the pork by folding the edges into the centre for 3 minutes..
Then I beat the pork with the paddle in the Kitchen Aid at medium for 1 minute in 2 batches.
I did a fry test and it turned out great.
I lined a pan with enough plastic wrap to fold it over the top. I put the sausage in the casserole and covered it with the plastic wrap. Then I put it in the fridge overnight.
The next morning we were in the middle of a snowstorm!
Regardless, I put the sausage in the Bradley at 150 F for an hour, 160 F for an hour and 170 F for an hour over maple smoke.
Then I moved it inside to the oven for one hour at 180 F, one hour at 190 F and it took 2 hours at 200 F to bring the internal temperature to 155 F.
I let it cool and put it in the fridge overnight .Then I sliced it about 1/8 inch thick.
Of course, I fried some up.
The money shot.
I also made a YouTube Video of the smoke if you would like to see it.
The Verdict - This is really good. It has less sodium and fat than bacon but tastes great with a nice pepper/maple flavour. It will be a regular on my breakfast table.
Disco
