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
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?