Formed bacon

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pc farmer

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Feb 17, 2013
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Central Pa
Picked this up a while ago, finally trying it. 3 lb venison and 2 lb pork.



Meat mixed without seasoning.



Seasoning for 5 lb of meat. Tanya was great with telling me how much of each I needed for 5 lb.



All mixed and packed tight in a foil pan layered with suran wrap.

In the fridge till tomorrow evening.




Then vac sealed the remaining seasonings.



Now to decide what smoker and wood to use.
 
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Hmm, this is interesting. Got me thinking about another reason to dig out my TQ and do some curing.

I'm assuming you plan on smoking in slab form, then slicing?

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Eric
 
Farmer that looks great,, I just did some and stuffed it in fibours casing getting great reviews so far,,, next time I may add some hi temp cheese to it. 

Can't wait to see the finished product,, the ones I see take on some great color in the loaf form 

DS 
 
It's on at 130 for a hour. Last chunk of Q mat, barely big enough
 
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Waiting on the result. Sure is cheaper than bellys...JJ
 
Great Start, Adam!!
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You're gonna love that stuff---Guaranteed!!!
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Be Back to see the Beautiful Mahogany color!!
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Bear
 
Not here! Bellys are $2.29/pound. Ground beef is $4.99!!!
Last I paid for belly was 3.79.   I have a freezer full of beef and venison running all over the farm.     That's cheap meat.
 
Hello Adam.  Well look here.  I guess I am dumb as 6 bags of rocks cause I never thought of doing this.  I just used to make pan sausage.  My English wife isn't "keen" on the American breakfast sausage ( Is ok.  I think English sausage sucks!  Wer have an "understanding )  but I think she may "go for" this idea.  So fill me in here buddy.  Mix the meat.  Add the seasoning ( Does the seasoning contain curing salt? ).  Flatten it out.  Chill over night.  Form into a " flatish meatloaf" ( 2"-2 1/2" thick ).  Smoke.  Chill well then slice.  Vac pack, freeze and enjoy.  Have I got the the idea?  When making burgers you don't want to over mix as it will become "tough" but in this case I can see where that "Might" be a good thing as you are gonna slice and fry.  Cold or hot smoke; or it doesn't matter?  Keep Smokin!

Danny
 
 
Hello Adam.  Well look here.  I guess I am dumb as 6 bags of rocks cause I never thought of doing this.  I just used to make pan sausage.  My English wife isn't "keen" on the American breakfast sausage ( Is ok.  I think English sausage sucks!  Wer have an "understanding )  but I think she may "go for" this idea.  So fill me in here buddy.  Mix the meat.  Add the seasoning ( Does the seasoning contain curing salt? ).  Flatten it out.  Chill over night.  Form into a " flatish meatloaf" ( 2"-2 1/2" thick ).  Smoke.  Chill well then slice.  Vac pack, freeze and enjoy.  Have I got the the idea?  When making burgers you don't want to over mix as it will become "tough" but in this case I can see where that "Might" be a good thing as you are gonna slice and fry.  Cold or hot smoke; or it doesn't matter?  Keep Smokin!

Danny


The seasoning from Owens Bbq has the cure in it..    I mixed the seasoning with the meat, packed the meat tight in a suran wrap lined pan.   In the fridge over night to cure.  

Flip the meat out of the pan on a rack and use sausage temps to smoke.
 
Well I'll be darned!  SIMPLE!  Good bacon or sausage cure ( whatever you prefer ) and you are on your way.  No waiting days to brine or dry cure.  Over night and get with it!  Thanks Adam.  GOT to try this one!  Keep Smokin!

Danny
 
Added the expandable tube with cob pellets.



See the smoke? Trust me, it's there
 
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