First Bacon's

[DisplacedCoonass]

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:

First up the Pepper Bacon:

Then some spicy bacon (this is really how I wanted my Tasso to taste):

Maple Bacon:

Frying up some testers:

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.


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.

[jiggerjams]

Nice post DC the pics are great!!

[KyNola]

Nice going Coonass!  Any chance you gonna share that andouille recipe?

[hal4uk]

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

[Smokin Soon]

My first attempt at Filipino Longaniza isn't as good as I'd like though

What was your mix? I have done a few.

[Tenpoint5]

Way to get him started young!! The bacon looks really good

[DisplacedCoonass]

Nice 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.

What 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.

[Smokin Soon]

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

[KyNola]

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.

[DisplacedCoonass]

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.

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.

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.

[wyoduke]

Nice looking bacon  :)

[OU812]

Bacon

       Bacon

              Bacon

                     Bacon

                            Bacon

                                    Looks goooooood!