Maple Peppered Bacon Sausage

Discussion in 'Sausage' started by disco, May 15, 2014.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This was in my entry for the March Throwdown.

    I have been trying to get more maple and pepper flavour in my bacon since I started smoking. I have had some success but never really got that sweet hot combination the way I wanted. I decided to make a sausage with maple syrup and pepper in it. I added Prague Powder #1 and smoked it to give it more bacon flavour. Then I sliced it and fried up the slices and served them like bacon.

    The ingredients:

    1.25 kg (3 pounds) fatty pork butt or picnic shoulder

    3.5 ml (3/4 teaspoon) Prague Powder #1

    10 ml (2 teaspoons) Kosher salt

    10 ml (2 teaspoon) cracked black peppercorn

    7.5 ml (1 ½ teaspoon) ground black pepper

    50 ml (1/4 cup) powdered skim milk

    75 ml (1/3 cup) maple syrup

    Of course, I made sure all my meat and equipment was cold.

    I started out by grinding the pork through the small plate on my Kitchen Aid


    Then I made a slurry of the rest of the ingredients.


    I mixed the two together very thoroughly. I started by mixing it by hand for 2 minutes and then gave it another 2 minutes in the Kitchen Aid with the mixing paddle. I put the meat in the fridge for an hour to keep it cold.

    While it was chilling, I did a test fry to make sure I had enough maple and pepper flavour.


    I stuffed it in 2 inch FB Casings and tied the end of one chub around my heat probe.



    I put the chubs in the fridge over night.

    The next day, I started the AMNPS in my Bradley without any heat. I used maple pellets. I smoked the chubs without heat for 1 hour.

    I turned the heat on to 140 F and smoked for another hour.

    I increased the heat to 150 F and smoked for 1 hour.

    I increased the heat to 160 F and smoked for 1 hour.

    I increased the heat to 170 F and smoked for 1 hour.

    I increased the heat to 180 F and smoked until the internal temperature was 155 F.


    I plunged the chubs in cold water and hung them for an hour.



    I plunged the chubs in cold water and hung them for an hour.

    I put the chubs in the fridge over night.

    For the rest of the breakfast, I chopped and browned some back (Canadian) bacon from an earlier project. And used it instead of blueberries in my waffles.





    While the waffles were cooking, I sliced the Maple Peppered Bacon Sausage and fried it up.




    I served the pancakes with Blueberry Syrup as I had taken the blueberries out of the waffles and there was maple in the sausage.


    The Verdict: I really like this. I actually got a real maple and pepper taste. Of course the texture is different than bacon but there is that cured pork flavour with the maple and pepper. I will be making this regularly. The one change I would make would to use larger diameter casings so I get a larger slice for frying.

    Disco
     
    Last edited: May 15, 2014
    smoking b, c farmer and bearcarver like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great Disco.

    I really need to get in to stuffing game.
     
  3. That looks really good to me Disco  [​IMG]   Congrats on getting the maple/pepper flavor you've been seeking!  [​IMG]   I could wolf down a large helping of that stuff for sure!  [​IMG]
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam. I really recommend it. It is fun and if I do it, it has to be easy.
    Thanks, SB. It has become a regular for breakfast around here. It has also gone well on pizza and breakfast sandwiches. I even caught She Who Must Be Obeyed eating some cold for a snack.

    Disco
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG---That ALL Looks Awesome, Disco!!![​IMG]

    You've become a absolute Master at that stuff !!------[​IMG]

    I think you ought to move to SE PA !!! [​IMG]

    Have you thought about using your recipe ingredients, and put the mix into a foil pan, like my Bear Loaf. Your recipe would make that Awesome!!! Then you could slice it in long strips, like the old "Sizzlean" used to be. Kinda like "Venison Bacon" only I think your's would be a lot better than Curly's!!

    Bear
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That sounds really tasty...If you don't wish to mess with casing...Search out Ground Meat Bacon. With Transglutaminase, meat glue, you can get a product that looks ground but has the texture of solid meat. Formed into a Pork Belly shape, can be sliced into and fried into a breakfast meat that is similar to tender belly bacon...JJ
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Bear, I will likely try something like that. The 2 inch casings mean you have to cook up quite a few slices.
    Thanks, Chef. Your and Bear's suggestions are what I love about this forum. You just keep getting more and better ideas.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yeah, Bear turned me on to that Info I sent...JJ
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I would give a buck and a beer to spend some time sipping cold ones and learning from some of you experienced smokers.
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    How many hours drive from PA are you? [​IMG]  I could use that Beer...JJ
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    According to Google Maps, 39 hours. I suggest we meet half way and I'll buy 2 beers.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Half way???

    That would be right around Macungie, right???

    Bear
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! I had to look that up. Sure that's half way like when I told my wife I was brilliant and would be rich.

    Disco
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    I didn't say exact !!!

    I said "Around Macungie".

    Give or take a couple feet.[​IMG]

    Bear
     
  15. brooksy

    brooksy Master of the Pit

    Hell I'd just about drive from Florida to have a beer with the guru of step by steps, the sausage master and an honest to goodness chef!! You three guys seem pretty awesome too me.
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Aawwwww, Thanks Brooksy...[​IMG]...JJ
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Very kind Brooksy, but I am barely fit to clean up after Bear and the Chef. However, I am in for the beer!

    Disco
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Brooksy---So kind of you to say!!!

    Disco learned sausages a lot faster than I did, and Jimmy???? What can I say---The guy is a freakin' Chef!!!!----And a lot of Help!!!

    They're two Great Guys---That I can tell you!!

    Bear
     
  19. How is it sliced and eaten cold, no frying? It looks great.
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, skhunter.

    Actually, it is quite tasty cold. I used some in a smoked Edam and bacon sausage sandwich that was very good. It also is quite nice on a pizza and makes a great breakfast sandwich. I caught She Who Must Be Obeyed taking slices and eating them as a snack. However, she suggests I use less pepper.

    The great things about recipes is you can adjust them to your taste. I will do some with less pepper for her next time and some like this for me because I love the pepper.

    Disco
     

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