Old Timer Bacon

[southoregonbob]

On a recent episode of the TV show Port Protection, Sam is shown making what he calls Old Timers Bacon out of ground pork. I want to try and make this myself but cannot find a recipe. I'm hoping one of the members here know of a good recipe I can use to make Old Timers Bacon on my Traeger Smoker.

 

[thirdeye]

If he is referring to the ground pork bacon I've read about you start off by making a sausage blend like you would stuff and cold smoke.... but instead of stuffing, the sausage gets rolled out to something like an 8" X 8" X 1.5" square. Lets say ground pork, salt, sugar, cure #1, icy water and any signature seasonings you like, for example black pepper, or fenugreek if you want a maple flavor. The square is wrapped and rested overnight to firm up.

The square gets cold smoked for 3 or 4 hours, then chilled, and the next day gets a hot smoked finish, but the internal only needs to be 155° because of the Cure #1. This is chilled and sliced. I guess it might resemble turkey bacon, or maybe jerky from the gun. Anyway, it is pan fried just long enough to be slightly crispy on the edges.

 

[chopsaw]

This is a mix I used from Owens BBQ .

Owen's BBQ Ground Formed Bacon

Finally got around to doing this . 12 lbs all pork . I don't fry test much anymore , but this was a new one for me , so I put a patty in the pan . Taste was good . Not like bacon but good . So I'm thinking , needs to be cured and smoked to be bacon . Should be good . Used 3 - 11 x 8 pans . About...

www.smokingmeatforums.com

 

[thirdeye]

This is a mix I used from Owens BBQ .

Owen's BBQ Ground Formed Bacon

Finally got around to doing this . 12 lbs all pork . I don't fry test much anymore , but this was a new one for me , so I put a patty in the pan . Taste was good . Not like bacon but good . So I'm thinking , needs to be cured and smoked to be bacon . Should be good . Used 3 - 11 x 8 pans . About...

www.smokingmeatforums.com

That is exactly like the photos in the article I read, only their mix had cure due to the long smoking times, and that cook made them square instead of a rectangle. Using ground butt would be a healthier alternative to belly bacon. Did you by any chance make a sandwich with them? I could see a club or BLT.

 

[chopsaw]

That has cure 1 in it . Yes good as a sandwich . Good stuff .

 

[mneeley490]

This is a mix I used from Owens BBQ .

Owen's BBQ Ground Formed Bacon

Finally got around to doing this . 12 lbs all pork . I don't fry test much anymore , but this was a new one for me , so I put a patty in the pan . Taste was good . Not like bacon but good . So I'm thinking , needs to be cured and smoked to be bacon . Should be good . Used 3 - 11 x 8 pans . About...

www.smokingmeatforums.com

Chopsaw, which Owen's seasoning did you use? I've always liked their Tatonka Dust.

 

[chopsaw]

which Owen's seasoning

It's Ground formed bacon . It's on this page below . I just used the German Bologna , it's good too .

Smoked/Ring Sausage - Owens BBQ

All the Seasonings will come with a cure packet and suggested mixing, stuffing, and smoking/cooking directions. Enjoy! Dont forget casings!!

www.owensbbq.com

 

[Bearcarver]

If you want to make your own, from scratch, you can follow one of these below.
However this recipe is more of the flavor of a Good Beef Stick.
2 Different sizes Below (Step by Step):
Smoked Bear Loaf (All Beef)
Smoked Mini-Bear-Loaves (All Beef)

Bear