Barrio Bajo Señor
The only pack mix I’ve ever tried that I liked is this Portuguese mix from Noh
Pineapple bratz ore my wife's favorite. I think my dad is the only person I know that doesn't like them, but he won't even try them. They are on the list of things to learn how to do this summer since nobody around here makes them and I no longer go to the town with the meat market where I used to buy them.Next time I make links I am going to add diced apple and bread crumbs to the pork for a apple flavored breakfast sausage.
Ingredients: Powder Vinegar, Salt, Sugar, Powdered Milk, Garlic, Onion, Chili Pepper, Paprika, Spices.The only pack mix I’ve ever tried that I liked is this Portuguese mix from Noh
Make sure and add additional fat as that deer is going to lean out the mix quite a bit.I purchased a 20lb Boston Butt (pork).... and I have 8 lbs of deer that my daughter gave me, from the buck my grand-daughter killed. The mix will be awesome.
I will be making breakfast sausage this coming week and stoked about it.
Wouldn’t the meat be the number 1 ingredient???😂I just found out that sage is the #1 ingredient in breakfast sausage so I bought a bottle and tried some, came out dang good, tastes just like jimmy dean or store bought breakfast sausage, didn’t use a recipe. Salt, pepper, garlic, Italian spices and Sage
Mike’s Bacon Cure
Bacon cure usually contains salt or a salt substitute such as celery powder, sugar, curing salt and other seasonings. You can use a wet or dry cure, I prefer a dry cure. Bacon is usually the cured section of the hog known as the pork belly. Pork bellies average 13 pounds in weight.
Sharp large knife for cutting pork bellies
Skinning knife for removing pork belly rind
Large mixing bowl
Mixing spoon or large whisk
Refrigerator or cool room/root cellar
Vacuum sealer and bags
13 pounds pork belly, usually I cut it into near 2 pound sections sized to fit in my slicer.
2.5 cups of kosher salt
1.25 cups of dark brown sugar
1 cup of course ground black pepper
1/2 cup of Insta cure number 1 or pink curing salt
1/2 cup of red pepper flakes
2.5 tablespoons of garlic powder
2.5 tablespoons of onion powder
1. In a large bowl mix all the dry ingredients using the mixing spoon or whisk, be sure they are completely mixed.
2. Cut the pork belly into manageable size chunks, I usually make them two pounds and about 8 inches wide since my slicer is a 9 inch slicer. Trim the chunks square, save the trim pieces.
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3. Coat the slabs of pork belly liberally with cure, place in one gallon resealable bags ( I found that the 2 pound slabs, sized for my slicer fit just perfect in a 1 gallon zip lock bag) add a tablespoon or two of additional cure to each side once the slabs are in the bags, seal the bags tightly.
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4. I use large cookie sheets to hold the slabs in their bags, while I place them in the refrigerator. Refrigerate for 7 days, turning the bags daily.
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5. At the end of 7 days, remove the slabs from the bags and rinse the excess cure off of each one.
6. Using the cookie sheets and adding racks, place the slabs into the refrigerator for one more day to allow them to dry. Some folks say you don’t need to do this, and some say you shouldn’t, I do and it turns out great.
8. Remove from refrigerator and smoke at between 160 to 200 degrees until the internal temperature reaches 160 degrees. I use apple wood smoke but you could also use hickory or mesquite, but watch out using mesquite as a little goes a long way.
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9. Remove the slabs from the smoker and place in the refrigerator until cold.
10. Either hand slice or use a slicer to slice the bacon to the desired thickness.
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11. I use vacuum seal bags to keep the bacon fresh. I freeze what I don’t use right away and keep the I use bacon vacuum sealed between uses and refrigerated.
12. Due to the sugar content cooking at high temperature may result in black looking bacon, I suggest using 340 degrees or less cooking temperature.
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hi Mike , your bacon recipe is identical to mine .
But your pink curing salt is way out of wack , for 13lbs of meat I would use 11/2 teaspoons
of cure #1
I like to sprinkle it on the meat evenly and pack it on , then rub with the rest or the cure .
I cut my belly into 4 pieces that fit in a gallon freezer bag .
After I rub on my cure I like to fill the bottom of a Tupperware container full of meat
I mix it every day or 4 times in 7 days .
When cured the pan is filled up with liquid and the belly is just about floating .
Your sausage recipe should use more like a teaspoon of pink#1
The reason I mention this is I’ve seen some directions recently that state a TABLE spoon
of cure for 5 lb of meat ?
I’ve been smoking with pink cure #1 for a long time and it’s allways been a teaspoon for 5 lbs of meat .