<![CDATA[SMOKED BACON SAUSAGE ROLL]]>In a couple of weeks I plan to do a smoked bacon covered sausage roll.
The concept is pretty simple, my main question is I haven’t seen binder as an ingredient which would seem like a good idea.
Any comment and recipes would be appreciated

]]>https://waltonsdev.nodebb.com/topic/2469/smoked-bacon-sausage-rollRSS for NodeThu, 10 Sep 2026 23:04:12 GMTMon, 06 Jul 2020 15:41:14 GMT60<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Tue, 28 Jul 2020 17:51:41 GMT]]>glen Thanks, that really presents beautifully. I think that has a lot of possibilities.

]]>https://waltonsdev.nodebb.com/post/20045https://waltonsdev.nodebb.com/post/20045Tue, 28 Jul 2020 17:51:41 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Tue, 28 Jul 2020 17:38:46 GMT]]>Chef, I ran it at 160 for 2 hr w/smoke then 210 for 1.5 hour w/smoke(depending on the meat I like to stay around or below boiling temp when possible)
In this case I was on a hard timeline and sensed I might have been in a stall so I finished at 265 for around 1 hr w/no smoke and I was at 160 internal
I used a combo of commercial pork, bacon, cheese brat mix and homemade pork sausage then added about a 1/4 ration of Sure Gel
One change next time will be to integrate the roll seam to make a more solid cylinder

]]>https://waltonsdev.nodebb.com/post/20044https://waltonsdev.nodebb.com/post/20044Tue, 28 Jul 2020 17:38:46 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Tue, 28 Jul 2020 16:11:44 GMT]]>glen that looks soooo good. What were your temperture and time for this? I got to give this a try!

]]>https://waltonsdev.nodebb.com/post/20043https://waltonsdev.nodebb.com/post/20043Tue, 28 Jul 2020 16:11:44 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Tue, 28 Jul 2020 14:26:39 GMT]]>That looks like a piece of art that can be eaten. Slices for everyone…

]]>https://waltonsdev.nodebb.com/post/20040https://waltonsdev.nodebb.com/post/20040Tue, 28 Jul 2020 14:26:39 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Tue, 28 Jul 2020 13:58:47 GMT]]>glen WELL DONE SIR! You’re gonna see that featured on some social media posts!

]]>https://waltonsdev.nodebb.com/post/20036https://waltonsdev.nodebb.com/post/20036Tue, 28 Jul 2020 13:58:47 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Mon, 27 Jul 2020 19:55:22 GMT]]>Just to follow up since I mentioned Super Bind and didn’t go into more detail. That stuff WORKS, brother. I thought I added plenty of liquid to my last batch of fresh chicken sausage, but I felt like I was cranking half-set cement through my stuffer. (I also was using sheep casing, so it was a narrow horn, mind you). For future batches of that sausage, I’ll probably add 50% more liquid or just cut back on the Super Bind.

I don’t mean that as a criticism, by the way, as I very much like the way it all came out. The sausage has excellent moisture and texture. It was a little bizarre to see virtually no moisture come out of the sausage from cooking. I would see it, too, since I cooked it completely by sous vide.

]]>https://waltonsdev.nodebb.com/post/20015https://waltonsdev.nodebb.com/post/20015Mon, 27 Jul 2020 19:55:22 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Mon, 27 Jul 2020 17:11:01 GMT]]>Oink, Oink. Drooling in front of pc.

]]>https://waltonsdev.nodebb.com/post/20011https://waltonsdev.nodebb.com/post/20011Mon, 27 Jul 2020 17:11:01 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Mon, 27 Jul 2020 16:54:47 GMT]]>Reults of my smokes bacon sausage roll

20200725_170837.jpg 20200725_170812.jpg 20200724_134642.jpg 20200724_132853.jpg

Very pleased with the result. I was worried it would come out like meatloaf but not even close
Did not get a photo of the kielbasa before rolling

]]>https://waltonsdev.nodebb.com/post/20010https://waltonsdev.nodebb.com/post/20010Mon, 27 Jul 2020 16:54:47 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Thu, 09 Jul 2020 14:11:38 GMT]]>Will do, making it on the 25th

]]>https://waltonsdev.nodebb.com/post/19323https://waltonsdev.nodebb.com/post/19323Thu, 09 Jul 2020 14:11:38 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Thu, 09 Jul 2020 12:03:58 GMT]]>glen obviously we want pictures when this is done!

]]>https://waltonsdev.nodebb.com/post/19318https://waltonsdev.nodebb.com/post/19318Thu, 09 Jul 2020 12:03:58 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Wed, 08 Jul 2020 19:55:26 GMT]]>glen Keep on “inventing”. As long as people say “MMMMNNNN” , you’re good.

]]>https://waltonsdev.nodebb.com/post/19311https://waltonsdev.nodebb.com/post/19311Wed, 08 Jul 2020 19:55:26 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Wed, 08 Jul 2020 15:03:30 GMT]]>Thanks guys, I thought binder would be a good idea but any recipe I found didn’t include one
I think it looks impressive but is very basic to do

]]>https://waltonsdev.nodebb.com/post/19301https://waltonsdev.nodebb.com/post/19301Wed, 08 Jul 2020 15:03:30 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Wed, 08 Jul 2020 12:46:52 GMT]]>glen I agree with TexLaw Sure gel for cured sausage and carrot fiber (super bind will work as well) for fresh sausage.

]]>https://waltonsdev.nodebb.com/post/19294https://waltonsdev.nodebb.com/post/19294Wed, 08 Jul 2020 12:46:52 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Mon, 06 Jul 2020 20:54:48 GMT]]>glen That combo sounds delectable. Just drooling over here.

]]>https://waltonsdev.nodebb.com/post/19259https://waltonsdev.nodebb.com/post/19259Mon, 06 Jul 2020 20:54:48 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Mon, 06 Jul 2020 17:23:00 GMT]]>Planning on a sausage cured enough for smoking
As of now what I am thinking of is a kielbasa rolled in american cheese, rolled in sausage, covered with a bacon lattice
I have used Sure Gel for years, just experimenting with carrot fiber
I just thought a binder would make the end product more slice-able

]]>https://waltonsdev.nodebb.com/post/19252https://waltonsdev.nodebb.com/post/19252Mon, 06 Jul 2020 17:23:00 GMT<![CDATA[Reply to SMOKED BACON SAUSAGE ROLL on Mon, 06 Jul 2020 16:33:47 GMT]]>Do you mean a binder for a sausage? What kind of sausage?

I love Sure Gel for cured sausages, and I like Super Bind or carrot fiber for fresh sausages.

]]>https://waltonsdev.nodebb.com/post/19250https://waltonsdev.nodebb.com/post/19250Mon, 06 Jul 2020 16:33:47 GMT