Owen's BBQ Ground Formed Bacon

[YooperSmoker]

looks great, are you saying that its as close to belly bacon as you can get for processed?
I am looking for another option for my pork buyers
a lot of them are into bacon/sausage more than other cuts

Mike

getting close to processing season

 

[Gonna Smoke]

That bacon looks great, Rich! I haven't yet jumped into bacon makin' with both feet, but soon...

 

[chopsaw]

looks great, are you saying that its as close to belly bacon as you can get for processed?
I am looking for another option for my pork buyers
a lot of them are into bacon/sausage more than other cuts

It has great bacon flavor . I know some guys that use venison / pork mix and the seasonings from Curly's . The mix I had was from Owen's BBQ . You could also figure the salt and sugar by weight add the cure and smoke it .
I've had it from a local guy that stuffs it into chubs , but I like it in a slab .
Another thing about it is you can lean it up some if that's wanted .

 

[chopsaw]

That bacon looks great, Rich!

Thanks Charles .

I haven't yet jumped into bacon makin' with both feet, but soon.

I don't have a easy access to pork belly . I've done it with the phosphate ham injection too .
Makes a nice ham loaf .

 

[gmc2003]

I'm glad this thread got resurrected. That ground bacon looks most excellent Rich

Point for sure
Chris

 

[tbern]

have also bookmarked this thread, sounds very good and hopefully will be trying this idea out soon, thanks chopsaw!!

 

[Bearcarver]

Looks Great, Chop!!
I used to make this with Beef & Pork, but I think All Pork is better, just like you did it.
Like.

Bear

 

[Gonna Smoke]

Thanks Charles .

I don't have a easy access to pork belly.

I don't either, but am going to order from Wild Fork. At $7.98/lb. it's cheap enough to try and they seem to sell quality meat...

 

[chopsaw]

That ground bacon looks most excellent

Thanks Chris . It's pretty good .

sounds very good and hopefully will be trying this idea out soon,

Give it a try . Thanks for lookin .

Looks Great, Chop!!

Thanks John . It's a good way to use up some deer meat , but I was out .

 

[HalfSmoked]

Chop what was your recipe for this?

Warren

 

[HalfSmoked]

Dang just saw you used an Owens mix.
Getting old sucks

Warren

 

[chopsaw]

Chop what was your recipe for this?

Dang just saw you used an Owens mix.

Yup . I used the mix from Owens . I know guys say good things about one from Curly's .
You can also do the salt and sugar by weight . I'm not sure what all is in the mix , but probably not much more than salt and sugar . Maybe some sodium erythorbate .

 

[tbern]

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 .

Sorry if I'm missing this, but what temp did you have your mes30 set at while smoking? Would a low and slow temp be better than a higher temp, just to get more smoke time in? What would be the max temp to smoke them at? Says you pulled them at an IT of 145*, approximately how long did it take to get them to this temp?

 

[chopsaw]

what temp did you have your mes30 set at while smoking?

I smoked this the same as I would sausage .
I ran a dry cycle at 120 or so for a couple hours before I started smoke . You want the surface dry before you introduce smoke , or it can have negative effects .
Then I stepped up the temp by 10 degrees for an hour until it reaches 165 .
At that point I let it go until the internal temp is 152 .

However , in this case I pulled at 145 . It was held at that temp long enough to be safe , but I knew I was gonna fry before eating .

 

[jcam222]

Looks awesome Rich! I don’t believe I’ve ever had this type bacon before.

 

[tbern]

I smoked this the same as I would sausage .
I ran a dry cycle at 120 or so for a couple hours before I started smoke . You want the surface dry before you introduce smoke , or it can have negative effects .
Then I stepped up the temp by 10 degrees for an hour until it reaches 165 .
At that point I let it go until the internal temp is 152 .

However , in this case I pulled at 145 . It was held at that temp long enough to be safe , but I knew I was gonna fry before eating .

Thanks for sharing your method, appreciate it!!

 

[Winterrider]

Have made this for many yrs, venison and pork combo. Have used both Owen's and Curleys both with great results.
It is good to snack on.

 

[Dakotakid701]

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 .

That indeed looks yummy !

 

[Dakotakid701]

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 .

 

[Dakotakid701]

Do you by chance have a link to that bacon mix, I cant find it.