The New Plan, is it safe?

Discussion in 'Sausage' started by gearjammer, Sep 23, 2016.

  1. gearjammer

    gearjammer Master of the Pit

    OK, here's my new plan for ground and formed bacon.

    About a three pound chuck steak

    About two pounds of pork butt

    This will all total out to five pounds

    I have rounded these numbers a little 

    Cure #1       4.35 grams       .2 oz

    Salt            52.6 grams       2 oz

    Brown sugar   22.68 grams    .8 oz

    NFDM           .5 cup

    Honey or maple syrup        .25 cup

    This will be brought to a fully cooked temperature in the smoker.

    Some of this will definitely be fried.

    First thing, is this safe, did I do the math correctly?

    Secondly do you think the taste will be ok?

    If anyone has any suggestions on other spices to add

    I would like to hear them too.

    Thanks everyone for the help with this
    Last edited: Sep 23, 2016
    daveomak likes this.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    GJ, morning.....   I find it very interesting you chose the recommended amount of cure #1 for bacon....   Good for you....  A lot of folks totally ignore the USDA / FSIS recommendations for curing bacon....  including using Morton's Tender Quick...

    It's good that you that you follow recommended guidelines for curing food...  Maybe others will follow your example......    Dave
    Last edited: Sep 23, 2016
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Isn't formed bacon just sausage shaped like a slab?

    Why not just make sausage , slice it and fry it like bacon?
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    YES...This ain't Bacon...Belly bacon is Intact Meat and can be 50%+ fat and the reason why less cure can be used. This is ground meat at around 20% fat and like any other Sausage should use the higher amount of Cure,. That said, the amount of Cure chosen is still safe to use, especially with further cooking. The final texture will be like any other sausage unless you add Meat Glue like Butcher & Packer Special Meat Binder to get that extremely tightly bound Turkey Bacon texture...JJ
    Last edited: Sep 24, 2016
  5. gearjammer

    gearjammer Master of the Pit

    I want to thank you guys for the comments

    and for checking out what I'm trying to do.

    As long as it is safe, I'm happy enough.

    The stuff Reinhard did looked really good to me.

    Thanks to Dave, Atomic and Chef JJ.

  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    [​IMG]......   Thanks to Dave, Atomic and Chef JJ.....   Everyone on this forum is here to help.... 

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