- Sep 2, 2022
- 15
- 3
Just curious about putting bacon into a sausage, as it has already been cured and smoked. then adding more cure to the sausage mix then smoking them is that bad. Or should I just mix the bacon into fresh sausage. Just curious
Awesome idea, meatloaf will be my next bacon recipticle. Then I have to increase my production.What bacon sausages I make, I combine the rest of the pork with the bacon and grind it together. I use trim from bacon I've made and cube it up to grind. I occasionally just run some bacon trim through a medium plate by itself and add it in meatloaf.
Well, the first time I had cured and smoked a hunk of bacon for Taylor ham and had more than I needed, so I figured why not grind the rest and add it to my meatloaf mix? It's delicious.Awesome idea, meatloaf will be my next bacon recipticle. Then I have to increase my production.
Nothing, from my experience. I don't know of a taylor ham recipe that calls for separating the bacon and adding it in later. There may be one, but I haven't seen it. I just grind the bacon and pork together and use only enough cure#1 for the uncured weight. It comes out tasting like the taylor ham from the store.I would suggest mixing seasoning and curing the meat first.. and then mix bacon (and cheese, if any) in right before stuffing... Not sure what would happen to bacon under a second cure...
I don't know of a taylor ham recipe that calls for separating the bacon and adding it in later.
Taylor ham is a sausage.My Bad.. I didnt know the OP was referring to Taylor ham... I thought he was just asking about putting bacon in sausage in general ...
The only sausages I make with bacon are ones that I want bacon in. Never use it for the fat content.I've used bacon in a pinch to up my fat content. It works, but it's an awfully expensive way of supplementing the percentage. The last time I did it, I had run out of pork fat and had just a little too much lean going in a summer sausage I was making. I didn't factor in the bacon when I was doing the math for my salt and cure, but did include it when figuring amounts for things like garlic, paprika, etc.
I wouldn't expect the cure added to the rest of the meat in the sausage to have any effect on the bacon. The bacon already has a higher salt content than the rest, so the salt isn't going to move into those meat particles unless you were to use a higher salt content than the bacon had to start with.That’s what I was hopeing and the cure doesn’t affect the bacon tast or anything
The only sausages I make with bacon are ones that I want bacon in. Never use it for the fat content.