Have some fatty's in today for a friend at my wifes work. 90% lean GB cut with 1lb of bacon. Going in smoke with 4 pucks of hickory @180* then bumping to 200* until the internal meat reaches between 160/170* ;D
(http://i123.photobucket.com/albums/o290/stlthy1/faty.jpg)
nepas
NePas
I never thought of grinding bacon into them! 8)
Let us know how they turn out. Anything with bacon has to be good! ;)
Mike
Sounds like something else I must try. What is that about four pounds ground beef to one pound bacon?
Quote from: sherlock on January 07, 2008, 10:03:02 AM
Sounds like something else I must try. What is that about four pounds ground beef to one pound bacon?
The GB was 3.75lbs to 1lb of bacon. All reground with the bacon, salt, pepper and a pinch of garlic powder. I didnt think the fattys would shrink so much though. Next time i am adding some powdered milk or whey powder to eliminate the shrinkage.
(http://i123.photobucket.com/albums/o290/stlthy1/faty11.jpg)
nepas
Quote from: NePaSmoKer on January 07, 2008, 04:15:48 PM
Next time i am adding some powdered milk or whey powder to eliminate the shrinkage.
nepas
I never knew powdered milk or whey powder would eliminate shrinkage. I'll have to try that.
Was the bacon store bought or home made? If home made, is it cold smoked or hot smoked (ready to eat)?
Quote from: Gizmo on January 07, 2008, 06:52:24 PM
Quote from: NePaSmoKer on January 07, 2008, 04:15:48 PM
Next time i am adding some powdered milk or whey powder to eliminate the shrinkage.
nepas
I never knew powdered milk or whey powder would eliminate shrinkage. I'll have to try that.
Was the bacon store bought or home made? If home made, is it cold smoked or hot smoked (ready to eat)?
Hey Giz
Sometimes sausage makers use PM or WP to eliminate the shrinkage. I like PM cuz it gives the meat a smooth texture along with the min shrink.
The bacon was store bought cuz he didnt want me to use my good bacon. Raw ground with the regrind of the GM.
nepas
NePa... That sounds wonderful! Thanks for the info! ;)
I was pretty close, I said 4 & 1.
I will try it this weekend.
How much PM should I try?
Nathan
Did them last night. Out of respect (aka: my wife was hovering) I cooked the bacon first, and I must admit, alot of fat rendered out. Fresh dill, thyme, and formed those beauties.
My kids went nuts.
Nepa's, I kneel at your altar. Another new favorite.
mld
Quote from: NePaSmoKer on January 07, 2008, 04:15:48 PM
Quote from: sherlock on January 07, 2008, 10:03:02 AM
Sounds like something else I must try. What is that about four pounds ground beef to one pound bacon?
The GB was 3.75lbs to 1lb of bacon. All reground with the bacon, salt, pepper and a pinch of garlic powder. I didnt think the fattys would shrink so much though. Next time i am adding some powdered milk or whey powder to eliminate the shrinkage.
(http://i123.photobucket.com/albums/o290/stlthy1/faty11.jpg)
nepas
Also a little trick I learned in CISC course was that instant rice ground up to the consistancy of coarse salt works well to keep moisture in the ground meats. I forgot the amount per pound but could look it up if need be.
Quote from: sherlock on January 08, 2008, 12:54:53 PM
I was pretty close, I said 4 & 1.
I will try it this weekend.
How much PM should I try?
Nathan
I start with 1/4 cup and add slowly as not to make the gm too sticky. You prob wont use the whole 1/4 cup which is ok ;D
nepas
Hi all,
Back after a spell of holiday events and problems posting to the server. I'm on a Mac and some of the problems we were having are more severe for me but everything seems to be working nicely now. I'm ready to do a few fattys this weekend for "The Big Game" and remembered a post that I can't seem to find now, maybe by LaQuinta, about rolling out sausage and stuffing with cheese and other ingredients, rolling back up and wrapping with bacon. Can anyone point me at it? Sure appreciate it. Goin' shopping tonight. ;D
Guess I spoke too soon. Previews still don't load....