Formed bacon

[pc farmer]

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.

 

[forluvofsmoke]

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?

Eric

 

[SmokinAl]

It sure looks interesting!

Al

 

[pc farmer]

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?

:popcorn

Eric

You got it.

It sure looks interesting!

Al

Smoking it this evening Al.

 

[BGKYSmoker]

Looking good there Mr F.

 

[driedstick]

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 

 

[dirtsailor2003]

Looks tasty Adam! Looking forward to the money shots.

 

[crazymoon]

CF, Looks very interesting ! 

 

[Rafter H BBQ]

That'll be some tasty stuff Adam ! Thumbs Up

 

[pc farmer]

It's on at 130 for a hour. Last chunk of Q mat, barely big enough

 

[redheelerdog]

I love that stuff! One year I took a whole deer and made it into ground bacon. Great eats.

 

[chef jimmyj]

Waiting on the result. Sure is cheaper than bellys...JJ

 

[pc farmer]

Waiting on the result. Sure is cheaper than bellys...JJ

You aint kidding.   I haven't bought a belly for over 2 years.

 

[Bearcarver]

Great Start, Adam!!

You're gonna love that stuff---Guaranteed!!!

Be Back to see the Beautiful Mahogany color!!

Bear

 

[dirtsailor2003]

Waiting on the result. Sure is cheaper than bellys...JJ

Not here! Bellys are $2.29/pound. Ground beef is $4.99!!!

 

[pc farmer]

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.

 

[kc5tpy]

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

 

[pc farmer]

 
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.

 

[kc5tpy]

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

 

[pc farmer]

Added the expandable tube with cob pellets.



See the smoke? Trust me, it's there