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Ground & Formed Bacon

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BGKYSmoker

BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
getting ready to make some OwensBBQ Ground & Formed bacon. Marty & Tanya have some really good mixes.

9 lbs GB and 3.5lb fresh ground pork. Seasoning and cure ready. Now if my hands hold out. 
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grbacon.jpg

grbacon.jpg


owngbbac.jpg

owngbbac.jpg

 
Looking good,,, Can't wait to see how it turns out,,, I did some this weekend in 1 1/2"X12 fibours casing,,, sure tastes good, with a piece of smoked cheese on top. 

Mine was all 80/20 beef

DS
 
Last edited:
I went to this little mexican butcher shop by me this morning. Asked if they had ground pork, lady said i can grind some how much to you need. 5lbs.

Was thinking oh great contamination city. To my surprise she turns around and i see 3 huge grinders labeled, Beef, Pork & Chicken, All 3 very clean. She takes this huge pork butt and in a flash has it deboned, cubed and in the grinder. Wowsers cold fresh ground pork. She told me that they are going to be moving soon to a better location and have a self serve mexican homemade food. WOOO HOOO.
JckDanls 07 said:
ok... I'm in... and the lug looks familiar.. and to think.. you didn't want it...
Click to expand...
Yeah how bout that.
 
Getting the GFBAC loafs ready to turn over on some mats. Going to use apple for the smoke (as soon as the sprinklers shut off)

owbbqgfbak6.jpg

owbbqgfbak6.jpg

 
All smoked and resting. Had a coupe of air pockets in 2 of them, guess you wont know until after its at the IT. Oh well i'm sure it will be fine.

Going to put back in the pans later, cover and fridge for 2 days before slicing.

grformbac4.jpg

grformbac4.jpg

 
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