My formed (bacon) whatever

Discussion in 'Sausage' started by gearjammer, Oct 10, 2016.

  1. gearjammer

    gearjammer Master of the Pit

    I made some ground and formed (bacon), it turned out very reminiscent of Spam.

    I took a chuck roast as you can see it was about 2.75 pounds.

    Then I took about 2.25 pounds off a pork butt that I had.

    Just enough to make it all come 5 pounds.

    Then I cut them both into pieces that would go into the grinder.

    Got them all about half frozen.

    Ground them through the medium plate on the STX.

    Back into the freezer, while I measured out the stuff to put

    in with it.

    Brought it back out, ran it through the grinder with the small plate this time. 

    Mixed in 

    Salt      2 oz          52.62 gr

    Brown sugar    .8 oz      22.68 gr

    Cure # 1     .2 oz           4.35 gr

    NFDM      1/2  cup

    Honey      1/4  cup

    Put wax paper in a glass baking dish so it would tip out easy.

    Then it went back into the fridge for 24 hrs covered to rest up 

    for it's big day.

    Tipped it out of the dish next day and onto a rack.

    Guess I forgot the uncooked pictures.

    . but you get the idea.

    I put it in the smoker at 130 F  for an hour and a half, no smoke

    Then I lit the  AMNPS filled with Hickory and started bringing the heat up to 200 F

    until I got to an IT of 145 F. 

    Let it cool and then back into the fridge for a long evening nap.

    Next day I brought it back out for slicing.

    and vac packing.

    It's pretty good stuff, it definitely needed more smoke.

    Fried gently it makes a decent egg and whatever sammidge.

    It's good on crackers.

    There is no bacon taste at all, I will be making this again.

    Will be playing with more and different spices.

    Any suggestions are welcome.

    Thanks for looking.

    disco, crazymoon and bearcarver like this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Bacon or Spam, I would be happy with it! Looks good. Does it hold together well?...JJ
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Hi GJ,

    A while back I made some Curley’s Ground Bacon, it was awesome and tastes just like real bacon.

    Yours looks just like the stuff I made.

    Here is a thread on the ground bacon.

    Have fun!
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    GJ, Nice job on the breakfast meat,looks like some stick to your ribs breakfast food !
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks really good!

    I think if you would have let it cure for a week or so it would have had a bacon flavor.

    Either way I'm sure it's tasty!

  6. gearjammer

    gearjammer Master of the Pit

     Chef JJ, Thanks for looking.

    Yes, it did stay together very well,

    Any suggestions for other spices?


    Thanks for the link RHD, it was part of what

    set me off on this quest,

    I read it and wanted to try it because it looked so good.

    Thanks for looking.


    Hi Al, it's really not bad, I will do it again.

    So you're thinking that I should have left it in the

    fridge longer after I smoked it or before smoke?

    Thanks for your time looking.


    If anyone has suggestions for different spices please jump right in

    it will be greatly appreciated,

  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ed, I am in to bacon flavored bacon so it's pretty much salt cure and smoke. I'll dip in maple if that is breakfast but we eat most bacon on burgers an BLT Clubs. That said, black pepper is good. Since you used beef,  pastrami spices would work as well...

    Better 'en NY Pastrami Rub

    2T Turbinado Sugar

    2T Black Peppercorns

    1T Coriander Seed

    1T Dill Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1tsp Allspice Berries

    1tsp Mustard Seed

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    1tsp Juniper Berries 

    All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

    This was some some seriously Good Eats...Enjoy...JJ
  8. gearjammer

    gearjammer Master of the Pit

    Chef JJ, thank you very much.

    I will try this next time.

    Last edited: Oct 13, 2016
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice GB there GJ.

    What Al said too
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

  11. gearjammer

    gearjammer Master of the Pit

    Thanks Nepas for taking your time to look

    and for the suggestion.


    Bear, I thank you Sir for the point.

    I don't know why I never thought of those loaves, (had bacon on my mind)

    but I will certainly give these a go.

    They look and sound delicious, trouble is Mrs. gear says we got to use

    up what's already made.

    Beer fridge is full of smokey things.

    Guess the neighbors are going to eat good in the near future.

    I've got lots of stuff, but I'll have to give it to them slowly so they don't get addicted.

    Then I can smoke some more.

    Thanks for your time.

  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Always glad if I can help.
    If you get to it, let us know how you like it.

  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This looks really good, Gearjammer! I love the colour!



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