After reading Reinhard's recipe about stuffing bacon loaf into fibrous casings I had to give it a try and I have to say that it is tasty.
Reinhard's recipe:
Cut into cubes the beef and pork and semi froze the chunks of meat, I ground and seasoned the first batch of the bacon loaf and stuffed into 54mm clear fibrous casings. Hung them over night to be smoked the the next day.
Then ground, seasoned, and stuffed the italian sausages, linked the rope of sausage and placed into freezer. After freezing the sausages, I cut them into links and bag sucked them into portions of 4 links to the pound,
Next day I hung the bacon loaf/sausage into the smoker set at 130 degres for about an hour so that the casings would be dry. Filled 2 rows of my Amaze n smoker with pitmaster's choice pellets and applied the smoke and periodically bumped up the heat till I hit 165 degrees and let them go til they reached the IT temp of 153 degrees, they were then placed into cold water, and chilled down and hung to bloom.
The next day I cut into the bacon sausage and tried it out, pretty tasty, so I tried another slice, and that was good too.
So I decided to make the 2nd batch of sausage, except this time I added some cubed up Pepperjack cheese that I had smoked up and had in the fridge. So I did the same smoking process as the first batch of sausage.
Cut, portioned, and then bag sucked the 2 batches of the bacon loaf sausage so they are ready to enjoy with a lil spicey mustard.
This recipe is really good and like Reinhard stated in his original posting, that this would be his go to Summer Sausage recipe. I too will be using this recipe again.
I want to thank Reinhard for sharing his recipe on the forum.
Thanks for looking...
Reinhard's recipe:
So I purchased some of the bacon seasoning and had some boneless chuck roasts and a pork butt already and ended up doing 2-5lb batches of the bacon loaf and made 5lbs. of fresh Italian sausage.
Cut into cubes the beef and pork and semi froze the chunks of meat, I ground and seasoned the first batch of the bacon loaf and stuffed into 54mm clear fibrous casings. Hung them over night to be smoked the the next day.
Then ground, seasoned, and stuffed the italian sausages, linked the rope of sausage and placed into freezer. After freezing the sausages, I cut them into links and bag sucked them into portions of 4 links to the pound,
Next day I hung the bacon loaf/sausage into the smoker set at 130 degres for about an hour so that the casings would be dry. Filled 2 rows of my Amaze n smoker with pitmaster's choice pellets and applied the smoke and periodically bumped up the heat till I hit 165 degrees and let them go til they reached the IT temp of 153 degrees, they were then placed into cold water, and chilled down and hung to bloom.
The next day I cut into the bacon sausage and tried it out, pretty tasty, so I tried another slice, and that was good too.
So I decided to make the 2nd batch of sausage, except this time I added some cubed up Pepperjack cheese that I had smoked up and had in the fridge. So I did the same smoking process as the first batch of sausage.
Cut, portioned, and then bag sucked the 2 batches of the bacon loaf sausage so they are ready to enjoy with a lil spicey mustard.
This recipe is really good and like Reinhard stated in his original posting, that this would be his go to Summer Sausage recipe. I too will be using this recipe again.
I want to thank Reinhard for sharing his recipe on the forum.
Thanks for looking...
