Part 1 of my upcoming project..

Sausage making and curing meats.

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Txdragon
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Part 1 of my upcoming project..

Postby Txdragon » Sun Mar 17, 2013 9:59 am

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This is the standard side meat for bacon. I have given it rub of my dry cure, then it went into bags. Typical bacon, right? NO!! I am going to do this side different. I am curing it to make bacon, yeah, but I intend on grinding it up and mixing it with something lean (since bacon is pretty fatty) and stuffing it in a casing, THEN smoking it. The only part of a pig to taste like bacon after it has been cured and smoked, regardless of how it is cured, is belly. Everything else tastes like ham. So I thought, "How about trying a sausage that tastes like bacon?" Could be interesting. My expectations are fairly high on this one, and I don't want to ruin it, so I am only using one to make a test batch. This will be the longest week of my life!!
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Re: Part 1 of my upcoming project..

Postby Rambo » Sun Mar 17, 2013 10:36 am

You have my attention :happ:
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Re: Part 1 of my upcoming project..

Postby CypertJ » Sun Mar 17, 2013 11:01 am

Sounds like a heck of a plan

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Re: Part 1 of my upcoming project..

Postby sancho » Sun Mar 17, 2013 12:55 pm

Rambo wrote:You have my attention :happ:
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Re: Part 1 of my upcoming project..

Postby Jarhead » Sun Mar 17, 2013 7:33 pm

Bring it on. This is gonna be interesting. :D
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Re: Part 1 of my upcoming project..

Postby ChileFarmer » Sun Mar 17, 2013 8:48 pm

Very interesting indeed. Bacon sausage how can you go wrong. We all be watching this one. CF :D
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Re: Part 1 of my upcoming project..

Postby jmcrig » Mon Mar 18, 2013 3:45 pm

Oh Yah
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Re: Part 1 of my upcoming project..

Postby Txdragon » Fri Mar 22, 2013 1:24 am

UPDATE!!!!
So it's been curing for a week, Now begins the fun part! Tha bacon was cut down for the grinder.

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Then added some pork butt, about 50/50 butt and bacon.

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All ground up! There is actually more here than what it looks like. Being an honest fella, I can say this isn't the first time i've actually said that :laughing7:

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All in all, I made 10 links. This was the first 5.

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Tomorrow, they get smoked!
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Re: Part 1 of my upcoming project..

Postby Rambo » Fri Mar 22, 2013 7:08 am

Do you think they will be too greasy? If so, could you mix some more pork with it?
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Part 1 of my upcoming project..

Postby Krw17 » Fri Mar 22, 2013 7:35 am

Last time I made sausage, I used the bacon ends packages at the store to mix in with venison. I mixed it just 20 percent but could definitely tell, it even smelled a bit like bacon when cooking. I'm guessing a 50 percent mix will pretty much taste like link bacon! Not necessarily a bad thing but when when you wake up wanting sausage with your eggs in the morning, your brain is going to be like WTF when you bite into one of those links. :).
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Re: Part 1 of my upcoming project..

Postby Txdragon » Fri Mar 22, 2013 12:33 pm

Krw17 wrote:Last time I made sausage, I used the bacon ends packages at the store to mix in with venison. I mixed it just 20 percent but could definitely tell, it even smelled a bit like bacon when cooking. I'm guessing a 50 percent mix will pretty much taste like link bacon! Not necessarily a bad thing but when when you wake up wanting sausage with your eggs in the morning, your brain is going to be like WTF when you bite into one of those links. :).


Exactly what I was going for. You bite into sausage, but bacon hits you instead lol
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Re: Part 1 of my upcoming project..

Postby Txdragon » Fri Mar 22, 2013 12:41 pm

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Here are a couple off the smoker. My project mind blow stumped me. They turned out great, but i didn't get the bacon taste I was after :? I did however manage to make one of the best batches of sausage I have made to date!! They were not too greasy, I sort of expected them to turn out somewhat greasy, but nope. The bacon taste is just not there though. The flavor turned out extremely close to the Eckrich stuff, but with a bit more "oomph" to the taste. I think this came from pre-curing the pork. What I will be doing with my next batch is curing the pork butt first, then grinding it to sausage. I like Eckrich, but I find it waayy too greasy for my taste, and this batch turned out very flavorful, with about 90% less grease than Eckrich. I think I stumbled upon a great recipe!
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Re: Part 1 of my upcoming project..

Postby sancho » Fri Mar 22, 2013 1:37 pm

those look great. Do you happen to have any pics of the texture of the inside?
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Re: Part 1 of my upcoming project..

Postby Txdragon » Fri Mar 22, 2013 8:37 pm

sancho wrote:those look great. Do you happen to have any pics of the texture of the inside?


I didn't of this one, but I have 5 more in the fridge i'll be cooking tomorrow i'll snap some pics of.
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Re: Part 1 of my upcoming project..

Postby Txdragon » Sat Mar 23, 2013 3:57 pm

sancho wrote:those look great. Do you happen to have any pics of the texture of the inside?



Image

There ya go!
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