Decided I'd try my hand at bacon a few days ago and finally was ready to smoke them today. Did Pepper, Maple, Spicy, Canadian and some Tasso.
Most of it loaded:
(http://i889.photobucket.com/albums/ac100/landrylm/IMG_0370.jpg)
First up the Pepper Bacon:
(http://i889.photobucket.com/albums/ac100/landrylm/IMG_0375.jpg)
Then some spicy bacon (this is really how I wanted my Tasso to taste):
(http://i889.photobucket.com/albums/ac100/landrylm/IMG_0376.jpg)
Maple Bacon:
(http://i889.photobucket.com/albums/ac100/landrylm/IMG_0373.jpg)
Frying up some testers:
(http://i889.photobucket.com/albums/ac100/landrylm/IMG_0374.jpg)
My lil helper assisting me in getting some andouille ready for tomorrows sausage smoke. My first attempt at Filipino Longaniza isn't as good as I'd like though.
(http://i889.photobucket.com/albums/ac100/landrylm/IMG_0372.jpg)
Forgot to take pics of the CB and Tasso, but they were both pretty good. Tasso dried out really well almost to the point of jerky just how I like it. Just need to tweak the seasoning some more.
Nice post DC the pics are great!!
Nice going Coonass! Any chance you gonna share that andouille recipe?
I don't really like bacon, but if I did, that would look really good.
And, by the way, my grandma is the queen of the Chinese Roller Derby.
Awrighten. ;D
QuoteMy first attempt at Filipino Longaniza isn't as good as I'd like though
What was your mix? I have done a few.
Way to get him started young!! The bacon looks really good
QuoteNice going Coonass! Any chance you gonna share that andouille recipe?
I just used the recipe from Len Poli's site, adding 5g protein concentrate and subtracting a 1/4c red wine. I used the coarse plate for my KitchenAid grinder and cubed up a lil less than a pound into 1/4" chunks. Tester samples fried up loose have the texture I want but to much black pepper taste. I was going for something that's more akin to Savoie's sausage than what we call andouille. Just need something I can make Gumbo, Jambalaya, Red Beans, etc with as VA Grocery store sausage just doesn't cut it.
QuoteWhat was your mix? I have done a few.
Again, used a combination of the recipes on Len Poli's site. Used 2g of ground anise seed instead of the Anisado wine. Pretty certain it's the anise seed taste I don't like. I wasn't able to get the underlying sweetness despite using almost 1c of pineapple nectar nor was I able to get that syrup to form while cooking.
Both the andouille and the longaniza are doing into the smoker in a few hours so I'll sample again after that. May have to track down a couple Filipino buddies of mine as well see if they have any family recipes I can borrow.
Longaniza I have tried. Small 3 lb batch. No Anis or wine.
1/2 cup white sugar
1 teaspoon dried oregano
1/4 teaspoon ground ginger
1/2 teaspoon ground pepper
2 1/2 teaspoons fine salt
2 teaspoons Soy Sauce - Silver Swan [found at Asian Markets]
1/2 teaspoon curing salt (Prague powder #1)
1 tablespoon minced garlic
2 pounds ground pork
1 pound coarse ground pork back fat
1/4 cup distilled white vinegar
Hog casing, rinsed well
Tanks DC! I have that same Poli's recipe but have yet to try it. The red wine sort of throws me too. I would definitely be leaving that out.
Quote from: Smokin Soon on April 08, 2011, 06:28:12 AM
Longaniza I have tried. Small 3 lb batch. No Anis or wine.
1/2 cup white sugar
1 teaspoon dried oregano
1/4 teaspoon ground ginger
1/2 teaspoon ground pepper
2 1/2 teaspoons fine salt
2 teaspoons Soy Sauce - Silver Swan [found at Asian Markets]
1/2 teaspoon curing salt (Prague powder #1)
1 tablespoon minced garlic
2 pounds ground pork
1 pound coarse ground pork back fat
1/4 cup distilled white vinegar
Hog casing, rinsed well
I'll definitely give this one a go. Does it produce the syrup effect when cooking? I also used rice vinegar instead of plain distilled white so that could be a factor as well.
QuoteTanks DC! I have that same Poli's recipe but have yet to try it. The red wine sort of throws me too. I would definitely be leaving that out.
I actually think the red wine would go well, but the one my wife picked out was a bit strong on the tannin so I decided to cut back for that reason. The next batch I'm going to increase the garlic, add onion powder and decrease the black/white pepper.
Nice looking bacon :)
Bacon
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Looks goooooood!