Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you may not be able to execute some actions.

Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).

Johsonville Sausage Bacon

Meat Processing

D
Denny last edited by

Has anyone attempted to make this yet ?
Reply Quote 0
1 Reply Last reply
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.
Reply Quote 0
1 Reply Last reply

Suggested Topics

P

Sausage
Meat Processing • • Parksider

4

0
Votes

4
Posts

331
Views

Parksider That’s looking good man, I love the fact that you guys go with labels even though you arent selling it, takes it from the serious hobby to lowkey obsession!
M

Summer sausage
Meat Processing • • medeling32

3

0
Votes

3
Posts

518
Views

medeling32 What @Boudreaux said is perfectly fine. You could make it with anything you want, 100% beef, 100% pork will work too! The biggest thing to know if you are going lower than 20-30% pork is that the texture will be a little different than you might be used to. Pork fat has a creaminess to it that beef fat just does not have, this is why it generally makes the best Sausage and Snack Sticks.
B

Tough Bacon
Meat Processing • • Bob's meatgistics

4

0
Votes

4
Posts

549
Views

B

I really dont think the temp had anything to do with it. I do about 200lbs of bacon a year and I smoke cook mine till I get an internal temp of 155 and then shut it down and let them hang in the smoker for 30 min after and my finish temp is at about 158-160. Mine always turns out tender. I would say it wasn’t the best of pork that was sold.
Mushy sausage
Meat Processing • • coladad

12

0
Votes

12
Posts

382
Views

Jonathon can’t argue with your logic, please let us know how the experiment turns out.
Breakfast sausage
Meat Processing • • hinoon

8

1
Votes

8
Posts

178
Views

hinoon Glad you liked the flavors! Holly is our best selling seasoning, not just breakfast sausage seasoning but best selling overall seasoning. It’s pretty awesome in my opinion. H-110C is really good too though. If you are looking for something different the Extra Maple PSS is pretty good!

Johsonville Sausage Bacon

Suggested Topics

Sausage
Meat Processing • • Parksider

Summer sausage
Meat Processing • • medeling32

Tough Bacon
Meat Processing • • Bob's meatgistics

Mushy sausage
Meat Processing • • coladad

Breakfast sausage
Meat Processing • • hinoon

Online Users [See Full List]

Community Statistics

31
Online

13.6k
Users

2.9k
Topics

28.7k
Posts

About Meatgistics

Sponsored By:

Johsonville Sausage Bacon

Suggested Topics

Sausage Meat Processing • • Parksider

Summer sausage Meat Processing • • medeling32

Tough Bacon Meat Processing • • Bob's meatgistics

Mushy sausage Meat Processing • • coladad

Breakfast sausage Meat Processing • • hinoon

Online Users [See Full List]

Community Statistics

31Online

13.6kUsers

2.9kTopics

28.7kPosts

About Meatgistics

Sponsored By:

Sausage
Meat Processing • • Parksider

Summer sausage
Meat Processing • • medeling32

Tough Bacon
Meat Processing • • Bob's meatgistics

Mushy sausage
Meat Processing • • coladad

Breakfast sausage
Meat Processing • • hinoon

31
Online

13.6k
Users

2.9k
Topics

28.7k
Posts