Bacon Sausage

[nepas]

This recipe is more like a bacon Summer Sausage. Making this week sometime.

beef   400 g   0.88 lb.
pork   350 g   0.77 lb.
bacon 250 g   0.55 lb.


salt           18 g           3 tsp.
Cure #1   2.5 g   1/2 tsp.
pepper   2.0 g   1 tsp.
sugar   1.0 g   1/5 tsp.
garlic   3.5 g   1 clove
paprika   1.0 g   1/2 tsp.
coriander   1.0 g   1/2 tsp.
ginger   0.5 g   1/3 tsp.
water   100 g   3/8 cup
2 1/2"x14" fibrous or synthetic SS casings

Cut bacon into 1/4 to 1/2" cubes.
Grind beef and poke twice with 1/8" plate. You can use pre ground meats if you want

Add all dry ingredients to the 3/8 cup (100 ml) of cold water and mix thoroughly with ground meat. At the end of mixing add diced bacon and mix together until mixture feels sticky.

Stuff mixture into the synthetic or fibrous casings and form chubs 12"long. Tie or hog ring the open end.

Hang for 2 hours at room temperature.

Smoke with hot smoke. Start at 130 and bump in 10* increments to 160* until your chubs are an IT of 154*

OR

When the chubs are an IT of 140 you can pull from smoker and poach in hot water at 160*-167* until you get a chub IT of 154
   
Shower with cold water (dip in cold water) for 5 min and place in a cool place to cool the sausage below 52*

Store in refrigerator.

[GusRobin]

sounds great - what size casings do you use?


Never mind - I see it in the ingredients.

[ACW3]

Might have to try this one.  Thanks, Rick.

Art

[teesquare]

Bacon + summer sausage! That can't be bad .....Have you ever done it using more bacon, Rick?

[nepas]

Bacon + summer sausage! That can't be bad .....Have you ever done it using more bacon, Rick?

This is my 1st time making this recipe.

Gus
just use regular 2 1/2" SS casings. you can make the chubs any length you want

[drholly]

This sounds interesting - bookmarked and on my list to try. Thanks for the idea and instructions.

[nepas]

Decided to mix up the bacon sausage. I'm going to call it bacon summer sausage cuz thats what it is like.

Dry together.


Emulsified the pork and beef, mixed in the dry. Use ice cubes to keep the meat cold. (sorry my pics look orange?)


Added the cubed bacon, mix by hand



Now bag and in the fridge for stuffing tomorrow or friday.

[TentHunteR]

I only have two things to say....

1)  Bookmarked!


2)  Watching!

[muebe]

The mad scientist is at it again!

[nepas]

If it turns out like Taylor pork roll its going in the trash. Hate Taylor.

[Saber 4]

If it turns out like Taylor pork roll its going in the trash. Hate Taylor.

So far everything I've tasted of yours beats the original hands down, I have no worries this will deliver.

[nepas]

Stuffed and ready for hanging, room temp first then smoker.

[nepas]

We are hanging for smoke.




Amznps smoking away.

[TMB]

What heat setting do you have it at ??

[nepas]

What heat setting do you have it at ??

Started at 130 for 1.5 hours then bumped to 145 for an hour then 155 for 1.5 hours, 165 for 2 hours and a final at 170, keep this temp until you get the IT of 152-154