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  • Butt bacon / sausage

    The weather is perfect for smokin bacon and sausage this time of year, cold and colder.

    The honey do list started but I had a window so I took a advantage of it..

    I had a pork butt and a venison roast laying around, so if it's just laying around it mine as well lay in some TenderQuick and brown sugar for 10 days in the frig.

    Meanwhile I wanted to try two Summer Sausages recipes,
    One is from Michael Ruhlman Polcyn book it's the same as Ryteks recipe for Cervelat fermented summer sausage with a little more seasonings plus I added black pepper.
    The other is a Goetburg from Sausage Makers it was on sale so what the hell.

    Since the Cervelat sausage had to ferment in the frig for two days with a course grind.
    I did the same for the Goetburg to keep on the same schedule. After two days I reground thru a fine plate 1/8 inch. Then stuffed.
    Then I did a 5lb batch of pepperoni.

    Finally everybody is ready for some smoke.




    Pepperoni up front these guys come out first. The rest in the back.


    They all smoked at 120* for an hour no smoke dry time, then 140* for 4 hours smoke on, raise the temp till 160 then 170 till internal temp is:
    140* for the butt bacon,
    152* for the sausage,
    152* for the venison
    Hope I didn't leave anybody behind



    Sliced up for the freeze.
    Lookin go.




    Now the venison this is the best it didn't get froze, I'm still munching on it.


    Cervelat sausage
    I think I like the fine grind on this sausage.


    Pepperoni that was good.


    The Goetburg sausage from Sausage Makers


    Well there we go, all an all everything turned out excellent. The Cervelat sausage is got to be the best I've made so far I was quite pleased on just a hint of tang from the fremento.

    Enjoy














    Sent from my iPhone using Tapatalk
    sigpic

    _____________________________________
    Pit Boss tailgater
    2) 30' MES
    Homemade propane smoker
    22’ kettle
    5 burner gas grill
    Anova
    Hobart Meat Grinder 4822 series
    F.Dick 12 Ltr. Sausage Stuffer
    _____________________________________

    There's only two types of Beer: Cold and Free.
    _____
    Jim

  • #2
    That is some fine looking sausage and bacon. Great job.

    Comment


    • #3
      Everything looks great Nicely done.
      Jim

      Comment


      • #4
        Awesome post! Check oot all that finely smoked goodness

        Thanks for posting, very nice and inspirational also.

        sigpic

        Comment


        • #5
          Smokem if you got em

          Yoder YS640
          Weber EP-310 Gasser Grill
          A-Maz-N-Pellet-Smoker (AMZNPS)
          A-Maz-N-Tube-Smoker (AMZNTS)
          Frogmats
          Maverick ET 732
          Super Fast Purple Thermopen


          Deano

          "May the thin blue smoke be with you"

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          • #6
            Originally posted by Fishawn View Post
            Awesome post! Check oot all that finely smoked goodness

            Thanks for posting, very nice and inspirational also.

            X2!!! all day for that deliciousness!


            Drinks well with others



            ~ P4 ~

            Comment


            • #7
              Beautiful Jobs, Jim!!
              Your Buckboard Bacon looks Perfect, as does your Venison Dried Beef.----

              And though I can't taste it, I'm sure your Sausages are Great Too!!

              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


              Mom & 4 Cub litter---Potter County, PA:

              Comment


              • #8
                Cool.

                Been wanting to make some summer sausage and going to searching for Ryteks recipe for Cervelat fermented summer sausage.

                Comment


                • #9
                  All that looks soooooooooo good.

                  Comment


                  • #10
                    Well done
                    Ed

                    Smoke Vault 24
                    Vermont Castings Gas Grill
                    Thermoworks Smoke
                    The "Fastest" Orange Thermapen around!
                    The Neighbor's 36" Blackstone

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                    • #11
                      Well... guess I gotta give for such a wide ranging meat-fest! Nice work!
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #12
                        great looking stuff!
                        Mike
                        Life In Pit Row

                        Comment


                        • #13
                          Originally posted by Bearcarver View Post
                          Beautiful Jobs, Jim!!
                          Your Buckboard Bacon looks Perfect, as does your Venison Dried Beef.----

                          And though I can't taste it, I'm sure your Sausages are Great Too!!

                          Bear
                          Everything turned out excellent. When you posted dried venison beef, I had to try it... thanks for the points
                          sigpic

                          _____________________________________
                          Pit Boss tailgater
                          2) 30' MES
                          Homemade propane smoker
                          22’ kettle
                          5 burner gas grill
                          Anova
                          Hobart Meat Grinder 4822 series
                          F.Dick 12 Ltr. Sausage Stuffer
                          _____________________________________

                          There's only two types of Beer: Cold and Free.
                          _____
                          Jim

                          Comment


                          • #14
                            Originally posted by 206 View Post
                            Cool.

                            Been wanting to make some summer sausage and going to searching for Ryteks recipe for Cervelat fermented summer sausage.
                            It's good but just add more spice. Thats why I compared recipes and Ruhlman and Polcyn was the same but a little more spice.
                            sigpic

                            _____________________________________
                            Pit Boss tailgater
                            2) 30' MES
                            Homemade propane smoker
                            22’ kettle
                            5 burner gas grill
                            Anova
                            Hobart Meat Grinder 4822 series
                            F.Dick 12 Ltr. Sausage Stuffer
                            _____________________________________

                            There's only two types of Beer: Cold and Free.
                            _____
                            Jim

                            Comment


                            • #15
                              Originally posted by Richtee View Post
                              Well... guess I gotta give for such a wide ranging meat-fest! Nice work!
                              Thanks Rich, it was a variety of meat, the biggest thing was planning, keeping them day open to make the sausage then smoke. But it all worked out.
                              sigpic

                              _____________________________________
                              Pit Boss tailgater
                              2) 30' MES
                              Homemade propane smoker
                              22’ kettle
                              5 burner gas grill
                              Anova
                              Hobart Meat Grinder 4822 series
                              F.Dick 12 Ltr. Sausage Stuffer
                              _____________________________________

                              There's only two types of Beer: Cold and Free.
                              _____
                              Jim

                              Comment

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