Originally Posted by Lugnutz
When I cooked em I left them in a strand. I was afraid to cut em into individual links, thought they would untwist. Is there a secret to them staying twisted?
I wanna do a breakfast sausage with bacon someday, would you like bacon, sausage or bacon sausage?
You want to do "bacon sausage", and Princess says the fat on the belly is a problem, which I'm sure is true.
I'm thinking you're wanting sausage to taste like bacon----sounds GREAT!
So since you already used a 5 LB pork butt to make this, how about trying the following.
Grind up 5 pounds of pork butt.
Mix 2 1/2 TBS of Tender Quick real well into those 5 lbs of ground pork.
MIx any other seasonings you want into it (just make sure you don't add a premix to it that also has cure in it).
There should be about 2 TBS of brown sugar mixed with it.
Put it in the fridge over night at about 37˚/38˚.
Then stuff away & smoke it to 165˚
If you do this give us a report---Might try it myself.
Anybody see anything wrong with this---Yell Quick!
Edited by Bearcarver - 8/25/10 at 9:14am