Bacon and sausages
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Wow! I have so much to learn as far as cooking goes! Looks great! I bet they tasted great too?
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Oh man, I didn't need to see that right now! It's too early for lunch!
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Yep I was real happy with the flavour. Especially the maple bacon! I need to get a bigger piece of belly and do it again!
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Oh man, I didn't need to see that right now! It's too early for lunch!
That's alright Narm. We had it for dinner and it was more like eating breakfast. It's never a bad time for bacon!
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The only thing I would add is some mashed potatoe, But I am being picky looks yum m8
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The only thing I would add is some mashed potatoe, But I am being picky looks yum m8
Steinyboys!!! No No No! mashed potatoes with bacon and sausages? Eggs, yes, but spuds just no.
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We did have it with eggs... And some potato gems
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Fried mushrooms and tomato?
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That would have a winner also. Mushrooms fried in butter with some garlic. Sadly potato gems were as close to vegetables as I had on hand last night
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That looks the goods, I started some bacon today as well, added a pour of bourbon this time to see how it goes, into the smoker next Sunday
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nice one Booga! I was thinking of adding bourbon to my next batch. Should work really well!
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Steinyboys!!! No No No! mashed potatoes with bacon and sausages? Eggs, yes, but spuds just no.
Ha Ha oh yes mash and eggs thanks for brining that to my attention
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Ahh the Art of Good Charcuterie...a fine trade to know!
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Hi
Do you just seal those bags to marinate in rather than vac'seal. All looks great. I need to make bacon again. Did you use the same marinade for the sausages.
TA
Grant from Grass Valley
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Hi
Do you just seal those bags to marinate in rather than vac'seal. All looks great. I need to make bacon again. Did you use the same marinade for the sausages.
TA
Grant from Grass Valley
With those bags you just put the pork belly and cure inside and squeeze all the air out then seal it and give it a good massage and flip once a day. If you have a vac sealer you could use that instead but the ziplock bags do the trick.
Different recipes for the sausages and the maple bacon.
The maple bacon took 7 days to cure, the sausages I added the curing salt to some water and added that to the meat mix the night before, cased them and then let them sit over night in the fridge.
The sausages had salt, curing salt, garlic, pepper, mustard powder and a bit of non-fat milk powder. You can add pretty much whatever you want though.
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Much like a German or Polish sausage, some of my favorites! If you like a mild breakfast sausage, there is chicken one I do with apple and cinnamon...It is pretty taste with eggs and potato's!
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I've been collecting sausage making gear for a few months. If someone would like to start a sausage thread including basic techniques and or recipes I'd for one be interested. All I have for now is the craft of salting and smoking to go by.
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mustard powder and a bit of non-fat milk powder
Hi
What does the non fat milk powder do. I just put beer, meat and spices in mine.
TA
Grant from Grass Valley
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Much like a German or Polish sausage, some of my favorites! If you like a mild breakfast sausage, there is chicken one I do with apple and cinnamon...It is pretty taste with eggs and potato's!
Yep I loosely based these on a couple of polish recipes I saw floating around. The chicken ones with apple and cinnamon sound great!I've been collecting sausage making gear for a few months. If someone would like to start a sausage thread including basic techniques and or recipes I'd for one be interested. All I have for now is the craft of salting and smoking to go by.
Just dive on in mate. This was my first attempt just using the mincing and stuffing attachment I got with my Kenwood mixer. The only thing is I may have overstuffed them a little as the skins peeled off a bit during the cook but they still turned out great. As long as you get the filling right you can't really stuff them up too much, you'll still have plenty of edible sausage meat no matter the resultHi
What does the non fat milk powder do. I just put beer, meat and spices in mine.TA
Grant from Grass Valley
The milk powder acts as a binder and from what little I read it also helps with the 'juiciness' of the sausage and makes up for some of the leaner pork meat we get here. Not sure how true that is but I was happy with the end result here so I'll probably do it again (I have a bag of milk powder to get through now anyway )
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