My formed (bacon) whatever

[gearjammer]

I made some ground and formed (bacon), it turned out very reminiscent of Spam.

I took a chuck roast as you can see it was about 2.75 pounds.

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• gearjammer
• Oct 10, 2016

Then I took about 2.25 pounds off a pork butt that I had.

Just enough to make it all come 5 pounds.

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• gearjammer
• Oct 10, 2016

Then I cut them both into pieces that would go into the grinder.

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• gearjammer
• Oct 10, 2016

Got them all about half frozen.

Ground them through the medium plate on the STX.

Back into the freezer, while I measured out the stuff to put

in with it.

Brought it back out, ran it through the grinder with the small plate this time. 

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• gearjammer
• Oct 10, 2016

Mixed in 

Salt      2 oz          52.62 gr

Brown sugar    .8 oz      22.68 gr

Cure # 1     .2 oz           4.35 gr

NFDM      1/2  cup

Honey      1/4  cup

Put wax paper in a glass baking dish so it would tip out easy.

Then it went back into the fridge for 24 hrs covered to rest up 

for it's big day.

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• gearjammer
• Oct 10, 2016

Tipped it out of the dish next day and onto a rack.

Guess I forgot the uncooked pictures.

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• gearjammer
• Oct 10, 2016

. but you get the idea.

I put it in the smoker at 130 F  for an hour and a half, no smoke

Then I lit the  AMNPS filled with Hickory and started bringing the heat up to 200 F

until I got to an IT of 145 F. 

Let it cool and then back into the fridge for a long evening nap.

Next day I brought it back out for slicing.

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• gearjammer
• Oct 10, 2016

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• gearjammer
• Oct 10, 2016

and vac packing.

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• gearjammer
• Oct 10, 2016

It's pretty good stuff, it definitely needed more smoke.

Fried gently it makes a decent egg and whatever sammidge.

It's good on crackers.

There is no bacon taste at all, I will be making this again.

Will be playing with more and different spices.

Any suggestions are welcome.

Thanks for looking.

   Ed

 

[chef jimmyj]

Bacon or Spam, I would be happy with it! Looks good. Does it hold together well?...JJ

 

[redheelerdog]

Hi GJ,

A while back I made some Curley’s Ground Bacon, it was awesome and tastes just like real bacon.

Yours looks just like the stuff I made.

Here is a thread on the ground bacon.

Have fun!

 

[crazymoon]

GJ, Nice job on the breakfast meat,looks like some stick to your ribs breakfast food !

 

[SmokinAl]

It looks really good!

I think if you would have let it cure for a week or so it would have had a bacon flavor.

Either way I'm sure it's tasty!

Al

 

[gearjammer]

 Chef JJ, Thanks for looking.

Yes, it did stay together very well,

Any suggestions for other spices?

Ed

Thanks for the link RHD, it was part of what

set me off on this quest,

I read it and wanted to try it because it looked so good.

Thanks for looking.

Ed

Hi Al, it's really not bad, I will do it again.

So you're thinking that I should have left it in the

fridge longer after I smoked it or before smoke?

Thanks for your time looking.

Ed

If anyone has suggestions for different spices please jump right in

it will be greatly appreciated,

Ed

 

[chef jimmyj]

Ed, I am in to bacon flavored bacon so it's pretty much salt cure and smoke. I'll dip in maple if that is breakfast but we eat most bacon on burgers an BLT Clubs. That said, black pepper is good. Since you used beef,  pastrami spices would work as well...

Better 'en NY Pastrami Rub

2T Turbinado Sugar

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries 

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

This was some some seriously Good Eats...Enjoy...JJ

 

[gearjammer]

Chef JJ, thank you very much.

I will try this next time.

  Ed 

 

[BGKYSmoker]

Nice GB there GJ.

What Al said too

 

[Bearcarver]

Looks real good, Ed !!

----

I'd enjoy that with a couple Eggs any day!

Nice Job!

Here's a couple you might like (From my Step by Steps Page):

Smoked Bear Loaf (All Beef)     

Smoked Mini-Bear-Loaves (All Beef)    

Bear

 

[gearjammer]

Thanks Nepas for taking your time to look

and for the suggestion.

   Ed

Bear, I thank you Sir for the point.

I don't know why I never thought of those loaves, (had bacon on my mind)

but I will certainly give these a go.

They look and sound delicious, trouble is Mrs. gear says we got to use

up what's already made.

Beer fridge is full of smokey things.

Guess the neighbors are going to eat good in the near future.

I've got lots of stuff, but I'll have to give it to them slowly so they don't get addicted.

Then I can smoke some more.

Thanks for your time.

Ed

 

[Bearcarver]

 
Thanks Nepas for taking your time to look

and for the suggestion.

   Ed

Bear, I thank you Sir for the point.

I don't know why I never thought of those loaves, (had bacon on my mind)

but I will certainly give these a go.

They look and sound delicious, trouble is Mrs. gear says we got to use

up what's already made.

Beer fridge is full of smokey things.

Guess the neighbors are going to eat good in the near future.

I've got lots of stuff, but I'll have to give it to them slowly so they don't get addicted.

Then I can smoke some more.

Thanks for your time.

Ed

Always glad if I can help.
If you get to it, let us know how you like it.

Bear

 

[disco]

This looks really good, Gearjammer! I love the colour!

Points!

Disco