Ref; The Big Payoff!- Summer Sausage..Buckboard Bacon and Bear Loaf

[TomKnollRFV]

So here we go..every thing piled into my smoker and I included a picture a friend on Discord asked me to take, they were curious what the meat should look like when cured, and since I already cut the big one to see...well, why not throw it in here?

I know Summer Sausage and bearloaf I do the ice water plunge. What about buckboard bacon? Do I just let that cool down naturally?

 

[chilerelleno]

Now that's a good looking load of meats.
Look forward to the finished pics.

 

[mneeley490]

I miss the popcorn emoji.

 

[TomKnollRFV]

Now that's a good looking load of meats.
Look forward to the finished pics.

I'm looking forward to see how they all taste!

 

[chilerelleno]

I'm looking forward to see how they all taste!

I bet you're... That's for sure.;)

 

[TomKnollRFV]

I bet you're... That's for sure.;)

I'm truly betting the maple bacon will be way to strong of maple, but if that is the case I plan to save it aside for making baked beans ..

 

[chilerelleno]

mneeley490

 

[TomKnollRFV]

I could I guess get my popcorn maker going if you guys really want popcorn ;)

 

[TomKnollRFV]

Good thing I decided to grab some pictures a few hours in; the darn pellets went out on me...not sure why I have such bad luck with keeping the AMNPS lit. <It had burned about 1/2 of a row no problems. These pellets are kept in a dry enviroment too!>

The bacon is taking on a bit of colour and was at 124f IT. Sure smells good outside by my smoker..now I just need to keep the pellets lit and not infuriating me today!

 

[crazymoon]

TKRFV, Nice assortment of goodies in the smoker,yoo bad your prllets went out. I know some folks zap the pellets in the microwave before adding them to the tray .

 

[TomKnollRFV]

TKRFV, Nice assortment of goodies in the smoker,yoo bad your prllets went out. I know some folks zap the pellets in the microwave before adding them to the tray .

I'm wondering if it's just this lot I got. It's specifically the apple pellets that have been doing this. They burn part way and fizzle out, not a big deal when I'm awake, but I wouldn't want to risk it on an overnight.

 

[TomKnollRFV]

Them bear loafs still ain't done, crazy huh?

The buckboard was done a few hours back, I've been letting it cool down naturally..

One thing I wish I had done was prick the summer sausage casings..using some 73 blended in with 80 means there was visibly soft spots of liquid fat I believe. When I peel them I can just wipe that away..but it's still one of them things that bugs me. I'm actually surprised the bear loaves were only at 145f.

 

[TomKnollRFV]

Of course I forget to bring my phone with me down when I take off the snack loaves. So I'll need to take better pictures tommorrow when slicing and vacc sealing.

I suspect my poor lil project fridge will be working hard to get the temps back down but I got it cranked to it's highest setting.

 

[SmokinAl]

That is a full smoker for sure!
Everything looks delicious!
Nice work!
Al

 

[Braz]

What temp did you run the smoker at? When I do summer sausage I take the smoker temp up gradually in stages. Seems to help control the "fat out."

 

[TomKnollRFV]

What temp did you run the smoker at? When I do summer sausage I take the smoker temp up gradually in stages. Seems to help control the "fat out."

I started at 140f and gradually stepped up. But I used some 73 in the mix, which I've used pure 73 in the past and it does just have to much fat. It's fine in the bear loaves as some of the fat will run off. But in a casing it's less then idea. I only substituted it because of the 2 packs per purchase on the 80/20 and we weren't going to drive across town again just for another 5 pounds of ground beef. I don't make my summer sausage to look nice..just taste good ;)

That is a full smoker for sure!
Everything looks delicious!
Nice work!
Al

Thanks Al! I think I might have over filled it! At least for the sake of my mini fridge; it's still trying to work back down to the 36/37 degrees I aim for in it lol.

 

[TomKnollRFV]

Every thing bagged up for the freezer or into the fridge. My FoodVac got a heck of a work out and I am glad I had a roll of LEM vaccum bags on hand.

I'm pretty sure I wouldn't have taken so long if I had a food slicer, but the knife did alright. Every one loves that bear loaf..I ended up just putting an entire one in the fridge for people to snack on.

 

[KrisUpInSmoke]

Lots of goodies to show for all the work! It all looks good!

Slicing by hand had to be something. Did you fry up any of the bacon yet? How'd the maple turn out?

 

[TomKnollRFV]

Lots of goodies to show for all the work! It all looks good!

Slicing by hand had to be something. Did you fry up any of the bacon yet? How'd the maple turn out?

I didn't test the maple, since it was just about 1 pound after being smoked. But I did try some plain, and it was pretty darn good. I'm still trying to figure out how to get it to be more bacon like <Maybe just longer curing?> I'm not sure if it's fat content that makes bacon taste like bacon or what not. But when I sliced the maple I was like 'eh...not enough to justify cutting another bag!'

And oh yes..yes it is, fortunately the snack loaf is easy to slice. I gotta get around to making jerky sooner then later for some friends who demanded I mail it to them..that'll be the next thing I try to learn as it were.

And always Kris..I'm waiting for you to dive into the world of curing ;) I'll keep teasing till ya do!

 

[ab canuck]

Wow that is a full smoker packed with all kinds of goodness. Looks like it turned out Great!!! Like for sure.