Maple Pepper Bacon Sausage Using Bearcarver's Loaf Method

Discussion in 'Sausage' started by disco, Sep 15, 2014.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I made this for a throwdown and loved it so much I will be making it regularly. However, when I made it before, I put it in an FB casing and sliced it in rounds to cook. This time I decided to try Bearcarver's loaf method from this post:

    The ingredients are:

    2 kilograms/4.5 pounds pork butt diced

    6 ml/1 teaspoon Prague powder #1

    16 ml/1 tablespoon kosher salt

    16 ml/1 tablespoon cracked peppercorns

    12 ml/2 teaspoons ground pepper

    80 ml/1/3 cup skim milk powder

    120 ml/1/2 cup maple syrup

    I started with a nice fatty piece of pork butt that was on sale. It wasn't boneless and I cut out the bone and diced it to 2 inch cubes for grinding.

    Then I ground it through the finest plate on the Kitchen Aid.

    I mixed the rest of the ingredients together to make a slurry.

    I mixed the slurry into the pork by folding the edges into the centre for 3 minutes..

    Then I beat the pork with the paddle in the Kitchen Aid at medium for 1 minute in 2 batches.

    I did a fry test and it turned out great.

    I lined a pan with enough plastic wrap to fold it over the top. I put the sausage in the casserole and covered it with the plastic wrap. Then I put it in the fridge overnight.

    The next morning we were in the middle of a snowstorm!

    Regardless, I put the sausage in the Bradley at 150 F for an hour, 160 F for an hour and 170 F for an hour over maple smoke.

    Then I moved it inside to the oven for one hour at 180 F, one hour at 190 F and it took 2 hours at 200 F to bring the internal temperature to 155 F.

    I let it cool and put it in the fridge overnight .Then I sliced it about 1/8 inch thick.

    Of course, I fried some up.

    The money shot.

    I also made a YouTube Video of the smoke if you would like to see it.

    The Verdict - This is really good. It has less sodium and fat than bacon but tastes great with a nice pepper/maple flavour. It will be a regular on my breakfast table.

  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    My mouth is watering, Disco...That looks delicious!  Very nicely done, sir!  [​IMG]

    Was this a recent cook?? And if so, is it common to get such significant snow in your neck of the woods this early in the season? 

  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Red. I finished the smoke last Friday. I would like to say it is rare to get a snow in early September but it has happened before. It is the downside to the great life of living in the mountains.

  4. reinhard

    reinhard Master of the Pit OTBS Member

    David the whole presentation and results were just great.  Love the video!! I think many will learn a lot from your step by step with that great recipe from Bear. We had some snow in northern Minnesota as well during that time period. Reinhard
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks very good.

    Gonna have to try it.

    I really need to buy a small grinder.
  6. A fine job as always Disco. It looks very tasty.

    Glad I don't have any snow or I would [​IMG]

    Happy smoken.

  7. knifebld

    knifebld Smoking Fanatic

    Nicely done Disco, love the video!
  8. brooksy

    brooksy Master of the Pit

    Ahhhh Disco that looks great!
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Reinhard. Bear's method works great. As for the snow, I said "Oh my" or words to that effect when I woke up to the snow.
    Thanks, Adam, it is tasty. One of the main reasons I wanted to get into smoking was an old guy here who made great stuff. He did all his grinding with one of those old hang crank type grinders. It took him forever but he said he had lots of time.
    Thanks, David. The snow did mess me up. I had to pull my garden out. Sigh.

  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, knife. We had fun making it.
    Thanks, Brooksy. It is tasty too.

  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'm gonna have to try that Disco..... Looks very good.... Nice job on the video....

  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Marked and stored for when I can afford the equipment.

    Thanks , and have fun . . .
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Dave. It does make a nice breakfast strip. As for the video, it is just an excuse to drink wine in the middle of the day.

  14. bearcarver

    bearcarver Smoking Guru OTBS Member


    Nice Job, Disco!![​IMG]

    A couple strips like that will be Fantastic next to 2 or 3 "Boneless Skinless Chickens" (AKA----EGGS)!![​IMG]

    Love the flick too!![​IMG]

  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Ah, the financial barrier. I know it well. Thanks for looking.
    Thanks for the points, Bear. They do make a good breakfast.

  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yeah.... It does seem like every video has a "long stemmed glass" in it... :biggrin: ... which is fine with me.... My containers are aluminum, and about 6" tall and 3" in diameter...
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! We all have our poisons!

    I have been known to have one or two of those myself.
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great Job Disco!!! I will have to put that on the TO-DO list after Elk hunting season. [​IMG]Yes sir we have our poisons LOL 

    A full smoker is a happy smoker  

  19. ak1

    ak1 Master of the Pit OTBS Member

    That looks real good, But, I gotta ask; How is that sausage?

    As far as I'm concerned, "Sausage" is ground meat stuffed in a casing. If it isn't in a casing it isn't sausage.  Basically, you made a meatloaf and sliced it thin. Still good, but not sausage.
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, DS. I was told it was important to keep hydrated while cooking. I don't make the rules, I just follow them.
    Thanks, AK1. I call it sausage because it is ground and cured.

    According to your definition, bulk sausage is ground meat, sausage patties are burgers, jalapeno poppers with sausage in them are ground meat, pizza with bulk italian sausage on it is a pork pizza, a fattie made with bulk sausage is just a meatloaf.

    However, we all have our own definitions. I just have a different one than yours.


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