Formed bacon

[Bearcarver]

Added the expandable tube with cob pellets.

See the smoke? Trust me, it's there

Smoke??

Cough--Cough--Gasp--Cough!!!!

Bear

 

[pc farmer]

2 hours in the smoke.

 

[Rafter H BBQ]

2 hours in the smoke.

Takin on some nice color ! Thumbs Up

 

[timstalltaletav]

Looks great! I can add this on my to-do list of recipes..

 

[pc farmer]

Looks great! I can add this on my to-do list of recipes..

Its not done yet.    HA

 

[pc farmer]

Pull at IT of 140. I will let it cool then in the fridge till tomorrow.

Sliced pics tomorrow.

 

[dirtsailor2003]

Why pull at an IT of 140? Should ground meat be taken to a higher IT than that?

 

[pc farmer]

Why pull at an IT of 140? Should ground meat be taken to a higher IT than that?

It's cured thou. It will also be cooked again.

 

[dirtsailor2003]

It's cured thou. It will also be cooked again.

But even cured sausage is recommended to be taken to a higher IT.

 

[pc farmer]

Maybe I won't be alive to show the sliced pics. Lol.



Instructions say 143. I have been talking to Rick ( NEPAS ). He pulls his at 140. Way more knowledge than I have

 

[klutzyspuds]

Looking good Adam. Made a 25 pound batch just yesterday myself. Mine was made with a seasoning kit from Curleys sausage kitchen. First time trying this one, but already seems to have better flavor than the other boxed kit I tried last year. I do love this stuff, but I agree with others. 140 seems low as I go to 152-155, but if Nepas says it's ok, it's ok as long as you fry it up before eating. Let me know how this stuff turns out, I'm always looking for good seasoning kits for venison.

Mark

 

[SmokinAl]

Looking forward to the sliced pics!

Al

 

[BGKYSmoker]

140 Is a good temp to pull the GFB. I pulled mine there, fridge and then sliced. You still gotta cook it remember.......EH

If you take over that you might as well just slice it and eat it up? Why over cook it

 

[mossymo]

Looking good Adam... soon you will be slicing and frying!

 

[BGKYSmoker]

Gave a vac pack of this to our neighbor, they really like it

 

[Bearcarver]

Looks Great, Adam!!

----

Same color as my Bear loaf, except I Smoke that to at least 160°. We eat a lot of it cold, just like Beef Sticks.

Nice Job!!

Bear

 

[chef jimmyj]

Cured Smoked sausage recipes have final IT's 145 to 165 depending on where you look and the author. I have to wonder if according to Pasteurization temps, 140 for 12 minutes, 155 for 20 seconds or 165 for instant kill, all give the same result. What makes Cured Sausage/GFB, " Have " to go to 155?...JJ

 

[pc farmer]

Gonna slice and fry up some this evening. Will post the sliced pics then.

 

[crazymoon]

C F, I know we all are waiting to see your money shots , this is something I will have to try for sure !

 

[pc farmer]

Money shots.



Coconut oil in CI





The rest vac sealed and in the freezer.