bob -b-q
Newbie
I too will be giving this a try here soon. However, you rated it a 7 out of 10 and stated it was a little salty. I'm ok with any spoilers, any ideas on what your gonna change yet?
Two things gave it a low grade to me Bob, the salt and lack of smoke. After I made them I dug out my bacon cure recipe and did some math, I ended up with 50% more salt then I like in my sausage which to some people wouldn't be a problem. But I'm sort of salt sensitive.I too will be giving this a try here soon. However, you rated it a 7 out of 10 and stated it was a little salty. I'm ok with any spoilers, any ideas on what your gonna change yet?
To be honest Alelover, I guess I was lazy. I really didn't have ime to smoke them and once I stuffed in plastic casings smoking was out of the question. Next time I'd use a 24-26 sheep casing and add some cure and give it a good hit of apple cherry smoke.They look great but why didn't you smoke them?
Welcome Robert, glad to have ya here.Dan you never answered the question on your standard wiener recipe which would help, as for the bacon how about trying cold smoking the solid piece from the picnic [its lean and meaty] as this is what I use for my steak and bacon burgers that are to die for and you do defiantly get the Smokey/baconie flavour