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Joined: May 2003
Posts: 16,971 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2003
Posts: 16,971 Likes: 1 |
DOH!
Thank God I did some reading before I bought a bunch ... LOL..
Got my order in to make home made Bacon & Sausage ... finally...
bacon wise - 1) DQ Curing Salt (pink salt) - from butcher & packer supply 2) Dextrose (instead of sugar) - from sausage maker supply
Sausage wise
1). 21mm Sheep casing for breakfast sausage 2). 32mm hog casings for dinner sausage 3). 5lbs of hi-temp cheddar cheese (diced) 4). AC leg sausage mix (7 different kinds) Maple breakfast sausage, Jalepeno snack sticks, sweet Italian sausage, chirizo, Brauts,..
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Joined: Jan 2005
Posts: 12,472
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2005
Posts: 12,472 |
I use Morton Tender Quick
Faith and love of others knows no mileage nor bounds. That's simply the way it is. dogzapper
After the game is over, the king and the pawn go into the same box. Italian Proverb
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Joined: May 2003
Posts: 16,971 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2003
Posts: 16,971 Likes: 1 |
The wife got me the Charcuterie book by Brian Polcyn (kind of famous guy, even I have heard of him)... So I’m learning how it all works, and just bought some pork bellies to make bacon... now I need the right salt, ...
The book basically says Kosher Salt / Sugar and 1/10 sodium nitrate salts (pink salt).
The DQ Curing salt 1 is what the pro’s use... it’s 6.5% sodium nitrate 93.x salt...
Either way .. this should be a heck of a lot better than factory bacon.
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Joined: Aug 2009
Posts: 1,752
Campfire Regular
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Campfire Regular
Joined: Aug 2009
Posts: 1,752 |
Yeah, that Himalayan pink salt is probably gonna get somebody killed being labeled like that as someone may eat “real” pink salt, not knowing the difference. I keep curing salt locked away.
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Joined: Feb 2008
Posts: 5,735
Campfire Tracker
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Campfire Tracker
Joined: Feb 2008
Posts: 5,735 |
DOH!
Thank God I did some reading before I bought a bunch ... LOL..
Got my order in to make home made Bacon & Sausage ... finally...
bacon wise - 1) DQ Curing Salt (pink salt) - from butcher & packer supply 2) Dextrose (instead of sugar) - from sausage maker supply
Sausage wise
1). 21mm Sheep casing for breakfast sausage 2). 32mm hog casings for dinner sausage 3). 5lbs of hi-temp cheddar cheese (diced) 4). AC leg sausage mix (7 different kinds) Maple breakfast sausage, Jalepeno snack sticks, sweet Italian sausage, chirizo, Brauts,..
OK! You're ready to do SOMETHING. I would strongly suggest either bacon or breakfast sausage as a first go. Maple bacon is easy. 1 tsp curing salt, 3TSP canning salt, A teaspoon or two of pepper, 3 Tbsp dark brown sugar and 1/2 to 1 cup real maple syrup. Take a hunk of pork belly that fits in a gallon Zip-Loc Mix the ingredients and warm in a microwave. Add them to the bacon on the Zip-Loc and turn daily for 10 days then smoke to 155 internal temp. While the bacon is curing, look for pork shoulder on sale. Cut the shoulder into chunks that will fit in the grinder. Weigh out out. A Taylor 33 lb digital scale is good. I mix the weighed seasoning before the first grind, run it through the coarse late then regrind through the fine plate. !/2 to 1 cup of real maple syrup is really good for breakfast sausage too. Form into balls a little smaller than a tennis ball. Lay the balls out on a copper grilling mat on a cookie sheet then freeze before vacuum packing. DO NOT fry the breakfast sausage. It will scorch the sugars. Form into two patties/ball and bake on tin foil until they are a nice pretty brown. When you're happy with your process THEN start with the wild meat. Pork you can buy cheap easily, venison, not so much. Venison mixed about 1/2 and 1/2 with pork shoulder Makes outstanding snack stix, brats and polish.
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Joined: May 2003
Posts: 16,971 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2003
Posts: 16,971 Likes: 1 |
Miles -that’s why I went with dextrose vs. using sugar - I’m hoping I can’t fry the stuff I make... I’m a newb, but will learn fast
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
[/img] Just remember people show up from everywhere once they find out you make bacon. 😁
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Joined: May 2003
Posts: 16,971 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2003
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DAAAAAAAMMMMMNNNNNN. That looks good
What kind of smoke do you guys use...
I have hickory (thinking that’s the best), Apple (should be good too), Cherry and Alder (for fish)
Last edited by Spotshooter; 01/24/20.
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Years ago chipped up my own Mostly hickory with apple maple butternut cherry oak
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Joined: May 2016
Posts: 60,498 Likes: 20
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,498 Likes: 20 |
Not fond of hickory.
I like apple and cherry. Have some pecan I have tried. Liked it better than hickory.
I am MAGA.
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Joined: May 2003
Posts: 16,971 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2003
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I’ll try the Apple first... Yum !
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Joined: Sep 2014
Posts: 21,832 Likes: 4
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,832 Likes: 4 |
Mostly Hickory, or Apple, usually add some Cherry.
Parents who say they have good kids..Usually don't!
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Joined: Feb 2008
Posts: 5,735
Campfire Tracker
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Campfire Tracker
Joined: Feb 2008
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Miles -that’s why I went with dextrose vs. using sugar - I’m hoping I can’t fry the stuff I make... I’m a newb, but will learn fast If you are going to use good maple syrup it will scorch. I have access to a lot of maple syrup here and it is available at reasonable prices. I still prefer not to scorch it. Almost all seasoning mixes have sugar in them. A lot have dextrose to reduce scorching. If you want REAL maple flavor you gotta use REAL maple syrup and be careful about cooking it. It is worth the effort.
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Joined: May 2003
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Campfire Ranger
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Campfire Ranger
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My wife likes the farmland pepper bacon, so I’ll make some of that as well - at least I won’t have to worry about scorching as much with it.
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