Yes that's right, never heard of it? Well it's a thing. Sold at a Edelweiss Sausage in Portland Oregon. So what is it? Sausage stuffed bacon. They use their house Bologna.
I am using a modified version of this as the stuffing.
http://www.smokingmeatforums.com/t/116407/mortadella-fancy-italian-bologna
For the bacon Many may remember that I saved a half slab of belly when I did this bacon a while back.
http://www.smokingmeatforums.com/t/236348/rubbed-the-belly-its-bacon-time
This morning I got the STX out and ground the meat. Did a course grind first, then added the seasoning. Ran through the fine plate. Weighed the meat and added the cure. This will sit in the fridge over night. In the morning I will add whole green olives, the whole pepper corns and if I can get some the pork fat back. My Butcher is being a bit stingy.
I will stuff the bacon slab, then the leftover will go into Muslin casings all of which will go into the smoker.
More tomorrow.
Smoke away!!!
I am using a modified version of this as the stuffing.
http://www.smokingmeatforums.com/t/116407/mortadella-fancy-italian-bologna
For the bacon Many may remember that I saved a half slab of belly when I did this bacon a while back.
http://www.smokingmeatforums.com/t/236348/rubbed-the-belly-its-bacon-time
This morning I got the STX out and ground the meat. Did a course grind first, then added the seasoning. Ran through the fine plate. Weighed the meat and added the cure. This will sit in the fridge over night. In the morning I will add whole green olives, the whole pepper corns and if I can get some the pork fat back. My Butcher is being a bit stingy.
I will stuff the bacon slab, then the leftover will go into Muslin casings all of which will go into the smoker.
More tomorrow.
Smoke away!!!
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