Homemade Sausage Making

I am not sure if I actually posted this photo of Rudy's (IdaKraut) minced bacon.
The photo is not too good but the smoked minced bacon was great. I've made a few loaves now and I am always equested to make more.
As you can I see I added (as usual) a handful of chilli flakes, nobody complained, my grandkids just kept asking for more. They are my little charcuteried testers.
IT of 72C was reached in the smoker.
Thanks Rudy for a great recipe, I will make several more this coming month.
Cheers,
Jan.

Hi Jan,

Something went wrong with the photo upload there, if you want please sent it to me and I will upload for you.

Hi Jan

Can you point me in the direction of the recipe. Have had a look and can't seem to find it:)

Cheers


Steve

tazplas wrote:Hi Jan

Can you point me in the direction of the recipe. Have had a look and can't seem to find it:)

Cheers


Steve

Steve, you guys down under say "minced" whereas I say "ground", anyway here's the link: http://www.wedlinydomowe.pl/en/viewtopic.php?t=5996

That looks good. I'll have to try that.

Bubba,
When I click on my post, he photo is loaded on the forum and I imagine other people as well otherwise they couldn't comment on the way it looked.
Anyway, you better make it my Japie Mate otherwise you will regret it the rest of your days.
I gave it an extra thick coating of ground black pepper as well as you can see.
Cheers,
Jan.

Jan
This is all I see also

Computers, IT and Photobucket. Beats me every time!!!! When I click on I can vieuw the photo I loaded up.
Bubba, I will send you the photo direct for you to play around with. and post.
Thanks a lot Mate.
Jan.

lovely meat loaf, checker board table, white plate. no problem. Your server may be the problem not the upload.

IdaKraut wrote:

tazplas wrote:Hi Jan

Can you point me in the direction of the recipe. Have had a look and can't seem to find it:)

Cheers


Steve

Steve, you guys down under say "minced" whereas I say "ground", anyway here's the link: http://www.wedlinydomowe.pl/en/viewtopic.php?t=5996

Thanks Rudy

I'll give it a try some time.

Cheers

Steve

crustyo44 wrote:Bubba,
When I click on my post, he photo is loaded on the forum and I imagine other people as well otherwise they couldn't comment on the way it looked.
Anyway, you better make it my Japie Mate otherwise you will regret it the rest of your days.

Here is the photo from Jan, I think the problem is with the websites where one can upload and share photos.
This looks so good I will have to try it soon! Awesome Jan!

I looked on the Hi Mountain website to see if they have another Bacon cure mix that does not contain Maple flavor. I can't find one.
Maple is ok but I'm not all that fond of it.

Can anyone help with a cure for this Minced Bacon that does the same with maybe Hickory flavor?

I just reviewed the recipe and it appears to be salt, brown sugar, maple sugar, and cure#1 used at a rate of 2.3% cure mix. So mix you own minus the maple sugar. I always use white sugar and molassas in place of brown sugar for when I cure butt bacon.

Bubba and Ross,
The Hi Mountain buckboard bacon cure is an all in one mix. There is no separate maple sugar. However, the maple flavor is very mild to almost undetectable to my palate. I'm sure one could figure out a homemade recipe that contains everything except for the maple sugar. I've got so much of the Hi Mountain cure left that I haven't had the need to develop my own recipe.

Bubba,

I forgot to mention that there is another commercial ground meat bacon mix available that I actually like better than Hi Mountain. It's made by Curley's. Here's a link:
http://curleyssausagekitchen.com/Season ... d-100.html
It does not contain maple but it does have powdered hickory smoke so you need to reduce your smoke time somewhat.

Instructions for using Curley's mix: https://www18.corecommerce.com/~csk/upl ... ecipex.pdf