I made some ground and formed (bacon), it turned out very reminiscent of Spam.
I took a chuck roast as you can see it was about 2.75 pounds.
Then I took about 2.25 pounds off a pork butt that I had.
Just enough to make it all come 5 pounds.
Then I cut them both into pieces that would go into the grinder.
Got them all about half frozen.
Ground them through the medium plate on the STX.
Back into the freezer, while I measured out the stuff to put
in with it.
Brought it back out, ran it through the grinder with the small plate this time.
Salt 2 oz 52.62 gr
Brown sugar .8 oz 22.68 gr
Cure # 1 .2 oz 4.35 gr
NFDM 1/2 cup
Honey 1/4 cup
Put wax paper in a glass baking dish so it would tip out easy.
Then it went back into the fridge for 24 hrs covered to rest up
for it's big day.
Tipped it out of the dish next day and onto a rack.
Guess I forgot the uncooked pictures.
. but you get the idea.
I put it in the smoker at 130 F for an hour and a half, no smoke
Then I lit the AMNPS filled with Hickory and started bringing the heat up to 200 F
until I got to an IT of 145 F.
Let it cool and then back into the fridge for a long evening nap.
Next day I brought it back out for slicing.
and vac packing.
It's pretty good stuff, it definitely needed more smoke.
Fried gently it makes a decent egg and whatever sammidge.
It's good on crackers.
There is no bacon taste at all, I will be making this again.
Will be playing with more and different spices.
Any suggestions are welcome.
Thanks for looking.