This something I read on the wed a couple of years ago and have been doing it and like the finished product.
Weigh your pork belly skin off.
Figure the amount of cure you will need.
Divide that into 1/3rds.
Rub 1/3rd of cure on both sides of belly. and wrap in plastic wrap.
Let it cure for 4 days. Open and put one more third of cure on the meat side and rub in and rewrap.
repeat after 4 more days.
after four more days unwrap and give it a quick wash under cold water and then soak in cold water for 20 to 30 min.
Let it air dry unwrapped in the fridge over night.
Then you can process it any way you like. I cold smoke about 4 hours or untill it gets a nice light smoke color.
Loosely wrap in parchment paper over night, then cool in the freezer and slice .
Works good for me and has a nice cured flavor all through the bacon.
My wife LOVES breakfast sausage. However, she is not a fan of sheep casings or natural casings that I have used for our brats. So, what edible casings would you suggest for breakfast sausage links and bratwursts?
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
fallflight I think based on your criteria your only option would be collagen casings.
Tex_77 that’s what I was thinking. Thanks man.
fallflight 21mm fresh collagen is the best choice for breakfast sausage if you aren’t going to use sheep. Edible collagen comes in 3 varieties, or at least we carry 3, Fresh, Clear and Smoked. Smoked and Clear are strong enough to stand up to hanging in the smokehouse, fresh will break if you try to hang it in a smokehouse but it has the most tender bite, making it a good choice for fresh sausages like Breakfast or Bratwurst. You might also consider a skinless product with Celluloses Casings these are peeled off after cooking and might be the best option for her. However, to try it out you would want to try a strand of the 26mm casing first as that is the only one we sell individually.
Thanks Jonathon. I wouldn’t be smoking the links at all. I would stuff fresh and vacuum seal.
fallflight Fresh collagen is the way to go in my opinion then, simple to use and decent snap to them. Just make sure not too cook your breakfast sausage too quickly or the might break on you. If they do, it’s not the end of the world, you will be left with a skinless sausage as once they break like that they peel right off.
I ran out of the collagen casings the last time I made breakfast sausages so I formed the bulk meat into sausage size rolls with my hands. I put them in the freezer for an hour or so till they firmed up then vac sealed them. Freezing them first keeps them from being crushed by the vac sealer. Time consuming but it worked and my wife likes them better with out the casing.