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Tube bacon...

post #1 of 6
Thread Starter 

2000 grams bacon, ground twice through a 3/16" plate.


500 grams pork butt, ground once through the same plate.



The two mixed together along with 15 grams dark brown sugar and 8 grams coarse ground black pepper.


Fry test... this is some good stuff.


Stuffed into 32/35 hog casings and linked.


I think a trip through the smoker would have been really nice with these but weather is not permitting today and it's back to work tomorrow so they'll be used as fresh sausages. If the weather had cooperated and I could have smoked them, I would have added 6 grams of prague #1 to the mix. The fry test told me there's still a nice level of smoke flavor in them from the bacon and the flavor is really nice. I'm calling them a success... but next time I hope to get them in the smoker.

post #2 of 6
Looks like a great sausage!icon14.gif
post #3 of 6
This looks great and I was just thinking about doing something similar. Why did you add the plain pork to it instead of just the bacon by its self?

My plan was to and cure and brown sugar to some ground pork I have and then put it in the cloth smoking bags and smoke it like I would bacon. Make patties and fry it like normal bacon. Will this work?

Thanks Nick
post #4 of 6

Great God of  bacon snausage  - Oh man yummy great job :77:

 

A full smoker is a happy smoker 

 

DS 

post #5 of 6
Thread Starter 
Thanks for the kind words. I'm pretty happy with the result but when I do them again, I think I'll go up even further on the black pepper. It's not making it's presence known quite as much as I'd hoped.

Quote:
Originally Posted by Nakom View Post

This looks great and I was just thinking about doing something similar. Why did you add the plain pork to it instead of just the bacon by its self?

My plan was to and cure and brown sugar to some ground pork I have and then put it in the cloth smoking bags and smoke it like I would bacon. Make patties and fry it like normal bacon. Will this work?

Thanks Nick


I hoped the plain pork would cut the richness a bit and give it a more meaty flavor, which it did. I probably could have even gone 3:2 instead of 4:1 and been happy. These aren't planned for breakfast sausages, I'm going to grill them and serve them on homemade pretzel rolls. I don't see any reason why what you're wanting to do wouldn't work but it's not something I've actually done. I like the idea though.

post #6 of 6

LP, nice looking sausage sir !

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