Owen's BBQ Ground Formed Bacon

[chopsaw]

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 2 " deep . Had my hands good and wet and worked it into the pans and smoothed out the top . Not alot of pics on the start of this . I used plastic wrap in all the pans . Held over night , smoked the next day . I was worried about heat flow with the size of these , but worked out great . Bottom finished an hour or so ahead of the other 2 .
MES 30 . Mailbox and Auber controller . 12 " tube with oak / hickory pellets and sugar creek apple wood chips mixed in . Tube burned out at 8 1/2 hours .
Pulled these at 145 . Fry to finish .
This is what I ended up with ,


Cooled down , had to slice it .


Next morning got out the slicer

Fried some up , and had some breakfast .

I was shocked and very happy with how good this came out . Everything about it . Taste ,
smell size and shape . So good and worth it . I cooked this in a grill pan . The ridges gave it a nice look I think .
Had a few air pockets in that section , not to bad .
Another great mix from Owens .

Thanks for lookin .

 

[BGKYSmoker]

Looks good.
I also like the ground bacon mix.

 

[buzzy]

That does look good. Never used pork but tried the bacon mix from Curleys with ground venison. Didn’t care for it when looking for bacon taste. Have to keep this in mind.

 

[motocrash]

Lookin' good chop.It makes great BLT's,I prefer it on sammiches over belly bacon.It bites evenly if cooked to the right time/ temp,which I found there was a learning curve to perfect.It has a narrower window time wise between limp/done and overcooked than belly.

 

[chopsaw]

Looks good.
I also like the ground bacon mix.

Thanks bud . I still have the reg. snack stix to do if I can figure the math for a 5lb batch .

That does look good. Never used pork but tried the bacon mix from Curleys with ground venison. Didn’t care for it when looking for bacon taste. Have to keep this in mind.

Buzzy that was the plan . Got a nice buck , but worried about CWD decided not to use it . I know guys that use curleys . I thought it was good . They use venison and add ground up bacon for the fat . I'm sure that helps .

.It makes great BLT's,

I was thinking the same thing . Be doing those in the near future .

 

[pc farmer]

Looks great Chop. I need to try using all pork.

 

[teamteke]

Looks simple and tasty. Maybe I don't fully understand how this was prepared. Is it just ground pork with salt and cure, pressed into pans to mold and then removed from pans and smoked the next day?

 

[Winterrider]

Have made that before with Owens seasoning. Very good and easy to do.

 

[chopsaw]

Looks great Chop. I need to try using all pork.

Thanks . Came out better than I expected . I like the all pork .

Looks simple and tasty. Maybe I don't fully understand how this was prepared. Is it just ground pork with salt and cure, pressed into pans to mold and then removed from pans and smoked the next day?

Made a few things , and this was one of them . This is a mix I bought from Owens BBQ . They have alot of good seasonings . Grind the butts , season and mix . Pack into the pans . I used 11 x 8 x 2 " deep foil pans . Hold over night in the fridge . Turn out of pan the next day and smoke . Fry to finish cooking .

 

[Gabigale]

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 2 " deep . Had my hands good and wet and worked it into the pans and smoothed out the top . Not alot of pics on the start of this . I used plastic wrap in all the pans . Held over night , smoked the next day . I was worried about heat flow with the size of these , but worked out great . Bottom finished an hour or so ahead of the other 2 .
MES 30 . Mailbox and Auber controller . 12 " tube with oak / hickory pellets and sugar creek apple wood chips mixed in . Tube burned out at 8 1/2 hours .
Pulled these at 145 . Fry to finish .
This is what I ended up with ,
View attachment 393616 View attachment 393617

Cooled down , had to slice it .
View attachment 393618 View attachment 393619

Next morning got out the slicer
View attachment 393620
Fried some up , and had some breakfast .
View attachment 393621 View attachment 393622
I was shocked and very happy with how good this came out . Everything about it . Taste ,
smell size and shape . So good and worth it . I cooked this in a grill pan . The ridges gave it a nice look I think .
Had a few air pockets in that section , not to bad .
Another great mix from Owens .

Thanks for lookin .

Which mix from Owens BBQ are you using, they have alot on the web site thanks!

 

[chopsaw]

Which mix from Owens BBQ are you using, they have alot on the web site thanks!

That was hard to find . Here ya go .
It's the ground formed bacon . Scroll down the page .

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

 

[Gabigale]

Which mix from Owens BBQ are you using, they have alot on the web site thanks!

Thank you!

 

[hondabbq]

Thanks . Came out better than I expected . I like the all pork .


Made a few things , and this was one of them . This is a mix I bought from Owens BBQ . They have alot of good seasonings . Grind the butts , season and mix . Pack into the pans . I used 11 x 8 x 2 " deep foil pans . Hold over night in the fridge . Turn out of pan the next day and smoke . Fry to finish cooking .

I dont understand as to why it has to be fried before eating if its cured. They even state this on the Owens page.
Could it be like a lunch meat if its cooked to a higher temp??

 

[chopsaw]

I dont understand as to why it has to be fried before eating if its cured.

I doesn't have to be , that's just how I like it . It was held long enough at 145 to be safe to eat right out of the smoker and I did . I sliced some and dried it into jerky also .
For the loaf you want to do , just do it exactly as you always do . Only difference is you're making it in a pan instead of casing .

 

[Brokenhandle]

Thanks Rich...now even your old threads have added to my to try list...
Can always use more snacks for long days in the combine!

Ryan

 

[chopsaw]

Can always use more snacks for long days in the combine!

It's great fried up , then cold the next day out of the fridge . That's how I started drying for " jerky "

 

[HalfSmoked]

Sound awesome chop might just have to try some. Sound a lot easier than all the brines.

Warren

 

[sawhorseray]

Man, how did I miss this the first time around Rich, looks fabulous! This will be something for me to get done when things cool down here in a few months, smoke some cheese too. RAY

 

[BrianGSDTexoma]

Wow Rich! Great idea. Going to havew to give that a try. Nice job bud.

 

[chopsaw]

This will be something for me to get done when things cool down here in a few months, smoke some cheese too

I could smoke cheese this morning . Woke up to 40 degrees . Was in the high 90's last week .
I used the mix , but you can do the same with salt and sugar . Cure and some smoke .

Wow Rich! Great idea. Going to have to give that a try. Nice job bud.

Thanks Brian . Most of it I've seen is a venison pork mix . It's a great use for venison .
Be a great snack on the boat .