Reults of my smokes bacon sausage roll
Very pleased with the result. I was worried it would come out like meatloaf but not even close
Did not get a photo of the kielbasa before rolling
Sign of the times
Walked into Five Guys today, carryout only of course, and the order taker asked if I had an online or phone order I said no
He said they could not take walk in orders only on line or phone. Really? I asked.
So I walk out the door see the phone number and called in my order then walked back in told him my order name and waited for my order
By the way, three other people were waiting for their orders and we all practiced social distancing.
I wasn’t mad, if that’s the rule he had to follow it
Chef, I ran it at 160 for 2 hr w/smoke then 210 for 1.5 hour w/smoke(depending on the meat I like to stay around or below boiling temp when possible)
In this case I was on a hard timeline and sensed I might have been in a stall so I finished at 265 for around 1 hr w/no smoke and I was at 160 internal
I used a combo of commercial pork, bacon, cheese brat mix and homemade pork sausage then added about a 1/4 ration of Sure Gel
One change next time will be to integrate the roll seam to make a more solid cylinder
It is from the Black Iberian pig breed native to the Iberian Peninsula
Now the are raising this breed in other places including the US and feeding them a similar diet of acorns and other natural materials
And I would guess also trying other diets and comparing results