I started this thread in the bacon forum because I am making Canadian bacon but also cold smoking
TENN COUNTRY SMOKED SAUSAGE.
I'll start with the Canadian bacon recipe and instructions then the sausage:
CANADIAN BACON
Used same cure as belly bacon "LEM Backwoods Bacon Cure Dry Rub"
Bought Two pork loin's ea weighing 4 lbs 2 oz or 8 lbs 4 oz total (cut in half)
Used 4 oz backwoods bacon cure
Spread Bacon Cure Dry Rub evenly on the 4 halves
Put ea in zip lock bags, sealed tight, Into fridge 11am Wed Dec 19, 2012 for 7 days.
Out of fridge and fry tested slightly salty
Mixed 1/4 cup maple syrup and 1/4 cup brown sugar and rubbed all surfaces,
help kill the salt taste also added some sweetness
Start smoke in the smoke house (hickory pellets) Thur Dec 27, 8:30 am (Canadian bacon and Tenn Country Smoked Sausage)
Took bacon Out of smoke house 8am Fri Dec, 28th after about 23hr smoke (Sausage still smoking) and Into MES30 at 8:30am, Looking for an IT of 150,
Start MES at 140 one hr, then 160 1hr, then 180 until 150 IT about 6 hrs
Let set at rm temp 2 hrs, then frig overnite. More fry test great taste and very tender. Vacupack and froze.
(See the bacon q-views below)
=====================================================================================
TENN COUNTRY SMOKED SAUSAGE
17lb ........................Total meat block
14lbs........................pork butt
3 lbs.........................pork fat
Cure #1....................3 tsp
Kosher salt..............10 tsp
Sage, Rubbed..........17 tsp
Crushed red pepper.....10 heaping tsp
SPC.........................1 C
distilled water...........3 C
Ground pork fat Thur med plate
Cut pork butt into Sm pieces (1/2 to 1 in)
Mixed all ingredients listed (except cure and water)
for 3 to 4 min including fat
Mixed cure and water mixed another couple min
Ground thru med plate then Stuffed in 2 lb cloth bags
Let sit in frig overnite
Hung in smoker, start smoke Thur Dec 27 at 8:30am
Removed from smoker 12-29 8:30am 48hr cold smoke 60-70 deg
Smoking with hickory pellets
Here you see the bacon and sausage smoking same time (60-70) with hickory pellets
Another view
Kept the temp between 60 and 70 for the complete smoke
The bacon being sliced and sealed (ate some as is was much better fried)
Notice the Sm hole where the Maverick was
Eight bags total approx 2lbs ea (after 48 hr smoke) 17lbs total
Another view
There is a Sm smoke ring about 1/8in around the edges hard to see. Now this sausage has
only been cold smoked and requires cooking same as any other breakfast sausage.
This sausage and reg breakfast are worlds apart, totally different taste. The long cold smoke
has a sort of fermenting affect I guess my $.02
OK that's it for now,
any questions or comments are greatly appreciated. And as usual
I would like to thank all the member's threads/post I read constantly, and all my questions
that I put to the forum, without all that I could have never made sausage,
Thanks SMF,
Tennsmoker,
Al
TENN COUNTRY SMOKED SAUSAGE.
I'll start with the Canadian bacon recipe and instructions then the sausage:
CANADIAN BACON
Used same cure as belly bacon "LEM Backwoods Bacon Cure Dry Rub"
Bought Two pork loin's ea weighing 4 lbs 2 oz or 8 lbs 4 oz total (cut in half)
Used 4 oz backwoods bacon cure
Spread Bacon Cure Dry Rub evenly on the 4 halves
Put ea in zip lock bags, sealed tight, Into fridge 11am Wed Dec 19, 2012 for 7 days.
Out of fridge and fry tested slightly salty
Mixed 1/4 cup maple syrup and 1/4 cup brown sugar and rubbed all surfaces,
help kill the salt taste also added some sweetness
Start smoke in the smoke house (hickory pellets) Thur Dec 27, 8:30 am (Canadian bacon and Tenn Country Smoked Sausage)
Took bacon Out of smoke house 8am Fri Dec, 28th after about 23hr smoke (Sausage still smoking) and Into MES30 at 8:30am, Looking for an IT of 150,
Start MES at 140 one hr, then 160 1hr, then 180 until 150 IT about 6 hrs
Let set at rm temp 2 hrs, then frig overnite. More fry test great taste and very tender. Vacupack and froze.
(See the bacon q-views below)
=====================================================================================
TENN COUNTRY SMOKED SAUSAGE
17lb ........................Total meat block
14lbs........................pork butt
3 lbs.........................pork fat
Cure #1....................3 tsp
Kosher salt..............10 tsp
Sage, Rubbed..........17 tsp
Crushed red pepper.....10 heaping tsp
SPC.........................1 C
distilled water...........3 C
Ground pork fat Thur med plate
Cut pork butt into Sm pieces (1/2 to 1 in)
Mixed all ingredients listed (except cure and water)
for 3 to 4 min including fat
Mixed cure and water mixed another couple min
Ground thru med plate then Stuffed in 2 lb cloth bags
Let sit in frig overnite
Hung in smoker, start smoke Thur Dec 27 at 8:30am
Removed from smoker 12-29 8:30am 48hr cold smoke 60-70 deg
Smoking with hickory pellets
Here you see the bacon and sausage smoking same time (60-70) with hickory pellets
Another view
Kept the temp between 60 and 70 for the complete smoke
The bacon being sliced and sealed (ate some as is was much better fried)
Notice the Sm hole where the Maverick was
Eight bags total approx 2lbs ea (after 48 hr smoke) 17lbs total
Another view
There is a Sm smoke ring about 1/8in around the edges hard to see. Now this sausage has
only been cold smoked and requires cooking same as any other breakfast sausage.
This sausage and reg breakfast are worlds apart, totally different taste. The long cold smoke
has a sort of fermenting affect I guess my $.02
OK that's it for now,
any questions or comments are greatly appreciated. And as usual
I would like to thank all the member's threads/post I read constantly, and all my questions
that I put to the forum, without all that I could have never made sausage,
Thanks SMF,
Tennsmoker,
Al
