BGKYSmoker
Nepas OTBS #242
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Well sorta. I'm going to call it Bacon SS.
This recipe is more like a bacon Summer Sausage.
beef 400 g 0.88 lb.
pork 350 g 0.77 lb.
bacon 250 g 0.55 lb.
salt 18 g 3 tsp.
Cure #1 2.5 g 1/2 tsp.
pepper 2.0 g 1 tsp.
sugar 1.0 g 1/5 tsp.
garlic 3.5 g 1 clove
paprika 1.0 g 1/2 tsp.
coriander 1.0 g 1/2 tsp.
ginger 0.5 g 1/3 tsp.
water 100 g 3/8 cup
2 1/2"x14" fibrous or synthetic SS casings
Cut bacon into 1/4 to 1/2" cubes.
Grind beef and pork twice with 1/8" plate. You can use pre ground meats if you want. or emulsify like i did
Add all dry ingredients to the 3/8 cup (100 ml) of cold water and mix thoroughly with ground meat. At the end of mixing add diced bacon and mix together until mixture feels sticky.
Stuff mixture into the synthetic or fibrous casings and form chubs 12"long. Tie or hog ring the open end.
Hang for 2 hours at room temperature.
Smoke with hot smoke. Start at 130 and bump in 10* increments to 160* until your chubs are an IT of 154*
OR
When the chubs are an IT of 140 you can pull from smoker and poach in hot water at 160*-167* until you get a chub IT of 154
Shower with cold water (dip in cold water) for 5 min and place in a cool place to cool the sausage below 52*
Store in refrigerator.
The dry ready to mix into meat.
Emulsified the pork and beef, mixed in the dry. Use ice cubes to keep the meat cold. (sorry my pics look orange?)
Added the cubed bacon, mix by hand
Now bag and in the fridge for stuffing tomorrow or friday.
This recipe is more like a bacon Summer Sausage.
beef 400 g 0.88 lb.
pork 350 g 0.77 lb.
bacon 250 g 0.55 lb.
salt 18 g 3 tsp.
Cure #1 2.5 g 1/2 tsp.
pepper 2.0 g 1 tsp.
sugar 1.0 g 1/5 tsp.
garlic 3.5 g 1 clove
paprika 1.0 g 1/2 tsp.
coriander 1.0 g 1/2 tsp.
ginger 0.5 g 1/3 tsp.
water 100 g 3/8 cup
2 1/2"x14" fibrous or synthetic SS casings
Cut bacon into 1/4 to 1/2" cubes.
Grind beef and pork twice with 1/8" plate. You can use pre ground meats if you want. or emulsify like i did
Add all dry ingredients to the 3/8 cup (100 ml) of cold water and mix thoroughly with ground meat. At the end of mixing add diced bacon and mix together until mixture feels sticky.
Stuff mixture into the synthetic or fibrous casings and form chubs 12"long. Tie or hog ring the open end.
Hang for 2 hours at room temperature.
Smoke with hot smoke. Start at 130 and bump in 10* increments to 160* until your chubs are an IT of 154*
OR
When the chubs are an IT of 140 you can pull from smoker and poach in hot water at 160*-167* until you get a chub IT of 154
Shower with cold water (dip in cold water) for 5 min and place in a cool place to cool the sausage below 52*
Store in refrigerator.
The dry ready to mix into meat.
Emulsified the pork and beef, mixed in the dry. Use ice cubes to keep the meat cold. (sorry my pics look orange?)
Added the cubed bacon, mix by hand
Now bag and in the fridge for stuffing tomorrow or friday.
