Layered Ground & Formed Buffalo Bacon

[mossymo]

Saw this layering method of Ground & Formed bacon done here, immediately had to thaw some meat and try it! After it was in loaf form and fridged overnight it was very lightly smoked (nieces & nephews request) with hickory and apple. Fridged again overnight before slicing and packaging.

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Same great bacon flavor and layered for the bacon appearance!

Thanks for looking!

 

[motocrash]

That looks tasty!

 

[redheelerdog]

I love the formed bacon, cool idea with the layering. I have made it before and deep fryed it, then vac packed, turned out awesome, like bacon jerky.

Looking good Mo! keep up the good work!

 

[GaryHibbert]

I saw that post too and figured I'd try it. Have to say yours looks real good.
Gary

 

[DanMcG]

Looks good Marty! What did ya use for the white fat layer? fatty pork?

 

[griz400]

looks good mo .. will have try it .. points to you

 

[crazymoon]

MM, Looks good!, I just purchased your mix and will be making some venison bacon real soon.

 

[mossymo]

Looks good Marty! What did ya use for the white fat layer? fatty pork?

Thanks! The white layer is ground pork butt mixed with the seasoning and cure.

 

[mossymo]

I received the Owen's seasoning kit last week and have some antelope thawing in the fridge as we speak to try my hand at this. going to try the antelope and pork layering to get the look like the OP did.

Question
How big or many pans do I need for a 25 pound batch? I have a couple 2 inch high 9" x 13" baking pans but I'm not sure that's enough pan for the batch.

We use the disposable pans that are 11.75" x 9" and use 4 of those for a 25 lb batch.

 

[motocrash]

I received the Owen's seasoning kit last week and have some antelope thawing in the fridge as we speak to try my hand at this. going to try the antelope and pork layering to get the look like the OP did.

Question
How big or many pans do I need for a 25 pound batch? I have a couple 2 inch high 9" x 13" baking pans but I'm not sure that's enough pan for the batch.

If using a slicer,keep your slicer capacity in mind.

 

[mossymo]

Ya and your rack size as well. My racks are 13x13 so I will be close. Might have to find some disposable pans that are a little smaller then the baking pans I have.

Our rack size is 23.5" X 23.5". We used the 9" X 9" pans in the past and preferred them as it worked nicer for the slicer but we were out of those. If I recall correctly we had 6 of those pans for a 25 lb batch

 

[Bearcarver]

Awesome!!!:)

Nice Job Marty!!

I'm way overdue for some Formed Bacon!!

Bear