SMOKED BACON SAUSAGE ROLL
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glen obviously we want pictures when this is done!
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Will do, making it on the 25th
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Reults of my smokes bacon sausage roll
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 -
Oink, Oink. Drooling in front of pc.
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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.
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glen WELL DONE SIR! You’re gonna see that featured on some social media posts!
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That looks like a piece of art that can be eaten. Slices for everyone…
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Reults of my smokes bacon sausage roll
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 rollingglen that looks soooo good. What were your temperture and time for this? I got to give this a try!
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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 cylinderGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
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 cylinderglen Thanks, that really presents beautifully. I think that has a lot of possibilities.
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