Michael Wright last edited by Jonathon
I bought beef bacon from a smokehouse for $6.20 per pound. I was so disappointed, that I decided to make my own. I used a beef navel that I got from a local butcher, and used Walton’s “Excalibur Bacon Rub Cure”. I followed the directions for this product. The end result is unbelievable! Some of the best bacon I have eaten. If I did not tell you that it was beef bacon, you wouldn’t know that it wasn’t pork. I am making beef bacon to cut down on pork. Could not be happier.!!
@Michael-Wright Looks good! I’m impressed that you made this and really excited to try it at some point! I am wondering if other cures would act differently with beef but it sounds like the first one to try is the regular Excalibur Bacon Rub Cure!
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
@Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.
Oh, and what tye of sausage were you making?