bacon in sausage

shellbellc

Master of the Pit

Original poster

OTBS Member

Jun 7, 2006

1,757

19

Valley Forge, PA

• Jun 28, 2007

• #1

Went yesterday to pick up two shoulders from our local butcher, asked him about pork bellies for bacon and it's no problem, I just have to let him know by Tuesday so he can put them aside. If nobody orders them, he uses them in his sausage...anyone ever heard of that? Sounds like a good idea to me!

 

desert smokin

Smoking Fanatic

OTBS Member

Jun 1, 2007

442

11

Phoenix, Az

• Jun 28, 2007

• #2

Makes perfect sense. Most bolognas, sausages and scrapple and such were made from tailings after the main butchering on the farm. Remember that from growing up in rural Pa.

 

shorts

Meat Mopper

May 23, 2007

194

10

• Jun 28, 2007

• #3

I took a deer roast and ground it up with bacon ends bought after the butcher sliced the bacon. Mixed in breakfast sausage spices and made patties out of it! Everybody in the house just loved it. I made up a tester patty and the kids came out smelling it and wanted to try....ended up frying up a few of them....yeah I know it way after breakfast!! LOL!!

 

dacdots

Master of the Pit

OTBS Member

Jul 3, 2005

1,154

11

Ripley WV

• Jun 28, 2007

• #4

yes,thats a good source for fat added to leaner meats to make good sausage.I have used cheep bacon from the store to mix with ground venison to bring up the fat content.I know nobody wants to hear about fat these days but the fact is if you want good sausage of any kind you have to add fat.The most I ever go is 80% lean and 20% fat.The law is that commerical processors cant go over 30% fat and this your cheapest types of sausage on the market.If your cutting up pork to make sausage you can gauge the amount of fat your leaving with the lean pieces.like DesertSmoking said these are called your trimmings.When I cut up a whole hog I put these trimmings aside for making sausage.

 

navionjim

Smoking Fanatic

OTBS Member

Apr 16, 2007

684

14

Houston Texas

• Jun 28, 2007

• #5

Cool! I was asking about that a few weeks ago, I have some homemade bacon that just didn't have the punch I wanted. I latter tried box curring and now have no worries, but I was thinking about grinding the weaker bacon into my batch of sausage. You are talking about using cured bacon in a sausage mix right? I was wanting to link it myself, you guys are giving me hope that it might work! Have any sausage recipes you want to share that use bacon?

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Jun 28, 2007

• #6

I do! I use it often in my sausages for fat and flavor like David.