Better Bacon Potato Pie - Recipe
Better Bacon Potato Pie Recipe
Watch the full video below, read the highlights here, and then post your comments or questions below.
Excalibur Better Burger Seasoning
Excalibur Bacon Cheddar Ale Dip Mix
Excalibur Five Pepper Blend
2 lb Bacon
Potatoes, peeled and thinly sliced
8oz Sharp Cheddar Cheese
8oz Cream Cheese (mix with Bacon Cheddar Ale Dip Mix)
Deep Dish 9in Pie Pan
- Preheat oven to 350F
- Lay strips of bacon in the bottom of the pie pan with half of the piece hanging over the edige of the pan. Continue to layer bacon until bottom of the pan is completely covered. Watch our video to see exactly how we did this.
- Place 1 layer of potatoes in bottom of dish and generous coat with Excalibur Better Burger Seasoning
- Add layer of cream cheese and Bacon Cheddar Ale Dip Mix (3 TBS dip mix per 8oz cream cheese)
- Add layer of sharp cheddar cheese
- Repeat steps 3 to 5 until pie pan is full
- Wrap pieces of bacon back over top of potatoes and cheese to completely cover them
- Sprinkle Five Pepper Blend on top
- Cook in oven for 1 to 1.5 hours, or until bacon is crispy
(place an extra pan or tray underneath the pie pan just in case any bacon grease overflows from the pie pan)
Watch WaltonsTV: Better Bacon Potato Pie (starts at 2:10)
Better Bacon Potato Pie Finished
Slice of Better Bacon Potato Pie
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?