Austin are yours not just in a “bundle”?

@spbelies where would I get pre-tubed casings?

I’m going to try a new spice for breakfast sausage. Got a good deal on shoulder but they don’t have any fat. I was hoping for some pork belly to offset the meat content.

Can I use some cheap commercial bacon?

I’m hesitant to use this. I really want to know what this pics mix tastes like in its pure form.

Help!

Jonathon said in Did someone say BACON!!!?:
However, I haven’t done it with Dry Rub and I really am not sure it would offer anything. Maybe worth trying though?

I will be trying it for sure, and soon. You did use it in your instructional video so I will give it a shot…likely next week. Thanks to you and to everyone.

Always interested in hearing other’s thoughts. Any additional comments are still appreciated.

Got my package of dry rub bacon cure/seasoning in last week and finally I’m ready to do my first batch of smoked bacon using this mix. I’ve made several batches of bacon in the past using a Food Network recipe so I familiar with the process.

In the past I’ve always used bags to store the bellies in during the curing process. In the video (awesome channel guys!) the boys put the pork in a meat lug and then in the fridge for several days. Is there a difference?

Also, what is the purpose of adding the bacon flavor enhancer…I mean other than to enhance the flavor? Can someone who’s used this comment?

After curing, they get soaked for a bit till I test cook a piece that I’m happy with from a salt standpoint. Then, I’ll put them on racks in the fridge for a day or two to form a pellicle and then smoke them to likely around 140…then back to the fridge for a day or two to mellow out.

My biggest questions are having them in an open air container, and the use of the enhancer. I’m pretty sure some of you guys with a lot more experience in these areas have something to say so let’s hear it!

All input welcomed and appreciated. Thanks in advance.

YooperDog For cured belly bacon I’ve been using this recipe from the food network. We ate some last night and it was awesome. I let the belly cure for usually 7 days, then rinse, test taste and soak depending on salt levels. Then it goes to the fridge to dry for at least two days upon which I smoke till IT gets to 140. So far it’s been a huge hit around the house. I did pick up some bacon rub here that I’m anxious to give a try but I thought I’d try the imitation bacon as well.

The Food Network link:

https://www.foodnetwork.com/recipes/homemade-bacon-3362606

cdavis I don’t mind waiting a day while the mix does its thing. I will smoke the day after mixing. That is the info I was looking for. Thank you!!

Jonathon So do I need to add it to my imitation bacon or not? If the spice mix has cure it would seem like I’m good to go if I want to smoke it. Am I on the right track?

What do you mean when you refer to smoked meat stabilizer? Are you referring the pink powder #1?

I recently purchased some items based on several videos I watched and included carrot fiber with the order. Is this the stabilizer you are referring to?

Thanks in advance.

Last thought. I got my order in with bacon cure and a couple other things in and got my “free” catalog along with it in the box.

I’m thinking that the “free” catalog will cost me a lot of money. LOL

Chef You guys are a hoot!

YooperDog are you speaking of Pink cure #1 when you talk of a cure accelerator? If so then yes I will be using that.

Couldn’t the links dry in the fridge overnight or even for a couple days? That would dry the skins for sure I would think.

Your thoughts?

Wow! Thanks for the warm welcome folks! I’m in Willis, which is due north of Houston.

I’m Howard from Texas and looking forward to learning a little more about sausage making and other things to enhance my smoking. I’ll try not to ask too many dumb questions, but no promises.

My Polish Kielbasa seasoning jar came in today and I’m itching to have a go at it. My question is the smoking directions…

It states to start out at a pretty low temp and ramp up. My RecTeq will only go as low as 180. I’ve been doing bacon there every smoke.

Think I’ll be ok starting at that temp for my sausage? And what internal temp should I be looking for? I’m thinking 160?

Finally, sold I let the links sit in the fridge overnight to allow time for the cure to do its thing, or can I go directly to the smoker? Any thoughts on wood for smoking? My plan was for hickory but I have some blends available as well.

I’m very excited to try to my hand at making this. I’ve done breakfast pan sausage numerous times and have been curing and smoking bacon and other meats for a while as well so while I’m quite the noob at link sausages I’ve been using a smoker for many years.

All input welcomed. Thanks!