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Johsonville Sausage Bacon

Meat Processing

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Denny last edited by

Has anyone attempted to make this yet ?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning last edited by @Denny

Denny its been discussed, don’t know thst anyone actually tried to make it, search for sausage strips on here.
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A Few Bacon Questions!
Meat Processing • • astrawderman

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astrawderman 1)Yeah, you want to hold it for at least 12 hours in a 50% strength cure even if you inject it and use sodium erythorbate. This will let the cure equalize for a little more info check out the post here and its injecting section https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe. #2) I havent cold smoked bacon so I can’t really speak to that but I’d imagine doing that is going to partially heat treat it no matter how uch you crack the lid.
Bacon Experiments
Meat Processing • • Jonathon

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Riley Renwick I should hsve some more venison to play with here soon so I will give that a try!
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Summer sausage
Meat Processing • • Douglas Moore

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Douglas Moore Technically the cure would continue to work in the meat for up to 8 days as the cure will be effective up to that point. However, there would be some problems with that, the salt is working on the proteins pretty much from as soon as you add it to the meat, if you let it sit in the fridge for that long I think you would have some real issues when you went to cook. I think that case hardening, which is where the outside of the meat either dries or gets cooked too quickly and cannot pass heat efficiently into the center of the sausage, would be a major issue. Long story short (too late!) I wouldn’t ever let it sit more than 24 hours. Also, just make sure it is stuffed before you hold it, if you try to stuff after 12 hours it can be difficult, after 24 hours might be impossible. Hope this answered your question!
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Skin sausage
Meat Processing • • RayStripling

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ClaytonD Thanks
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Summer Sausage Seasoning
Meat Processing • summer sausage • • cmcbrain

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tarp Yup, you made the right decision! Some of the seasonings can set up but if you are using water in your product it isnt too big of a deal. If you have a brick of seasoning and you are wanting to use it to make a fresh product and you aren’t adding any water a few minutes in a hi-powered blender will do the trick.

Johsonville Sausage Bacon

Suggested Topics

A Few Bacon Questions!
Meat Processing • • astrawderman

Bacon Experiments
Meat Processing • • Jonathon

Summer sausage
Meat Processing • • Douglas Moore

Skin sausage
Meat Processing • • RayStripling

Summer Sausage Seasoning
Meat Processing • summer sausage • • cmcbrain

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Johsonville Sausage Bacon

Suggested Topics

A Few Bacon Questions! Meat Processing • • astrawderman

Bacon Experiments Meat Processing • • Jonathon

Summer sausage Meat Processing • • Douglas Moore

Skin sausage Meat Processing • • RayStripling

Summer Sausage Seasoning Meat Processing • summer sausage • • cmcbrain

Online Users [See Full List]

Community Statistics

37Online

13.4kUsers

2.8kTopics

28.0kPosts

About Meatgistics

Sponsored By:

A Few Bacon Questions!
Meat Processing • • astrawderman

Bacon Experiments
Meat Processing • • Jonathon

Summer sausage
Meat Processing • • Douglas Moore

Skin sausage
Meat Processing • • RayStripling

Summer Sausage Seasoning
Meat Processing • summer sausage • • cmcbrain

37
Online

13.4k
Users

2.8k
Topics

28.0k
Posts