Tom from Utah
Hey Austin, this is Tom from Clinton, Utah. I have qyite a few years experience (and not all good) with BBQ, hunting, meat processing, sausage/jerky making, grilling, and smoking. Definately not an expert but love doing it and feeding friends & family. I think my favorite meat snack is venison summer sausage, I use a recipe I got many years ago and still love it today. I have several smokers and grills in my arsenal, my most recent one is a Traeger pellet grill/smoker, once you get over the price, the thing is a beast, you can do anything & everything on it, love it. Also have 2 verticle propane smokers and 2 standard gas grills. Like I said, I love to grill & smoke things, my neighbors all put their grill up for winter…such a waste, once you’re fired up the snow melts away, love it.textRe: Roll Call (Start Here First)
@Tomg Man, 5 grills and smokers…I think I need to buy a couple more now to catch up!
Grilling is definitely an all year affair in my book as well!
Welcome to the community!
Austin, Do you have a spot on the site where the recipes are printed? I have to try that better bacon potato pie, thanks.
We didn’t put the recipe anywhere besides in the video, but I’ll go back and edit the original post there, and put it here as well…
Better Bacon Potato Pie Recipe
2lb Smoked Bacon
Peeled Potatoes (thinly sliced)
1 shaker Better Burger Seasoning
1 shaker Bacon Cheddar Ale Dip Mix
1 shaker 5ive Pepper Blend
1 bag Sharp Cheddar Cheese
8oz Cream Cheese
1 9in pie pan
Lay pieces of bacon in the pie pan with half the piece hanging over the edge (watch the video to see exactly how we did it)
Place 1 layer of potatoes slices in the bottom of the pan
Sprinkle Better Burger Seasoning over the sliced potatoes
Mix approx. 3 TBS of the Bacon Cheddar Ale Dip Mix in soften cream cheese
Add layer of cream cheese mixture and sharp cheddar cheese to pie pan
Repeat layering potatoes, Better Burger, cream cheese, and cheddar cheese until pan is full
Wrap bacon pieces back over the top of the pie pan to cover the potatoes and cheese
Sprinkle 5ive Pepper Blend seasoning on top
Place pie pan inside of another pan or tray (in case of overflow from bacon grease) and place in the over at 350F. Cook approximately 1.5 hours, or until potatoes are tender and bacon is crisp.
(if the bacon starts to get too crisp for your liking and the potatoes aren’t done, try placing a piece of aluminum foil over the top of the pan)
Thanks Austin. I think this is going to have to be tried in a Dutch oven out camping, can’t wait, but oh crap, I don’t have the shaker spices on hand, need to get them ordered. So I guess I will have to wait a bit, darn.
Sounds and looks great. Will be saving this one.
I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
Thanks im just doing it for home hobby
@loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
What really are you going for?
@tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.
Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.
@jonathon ok thanks