Bacon set up yesterday report

[laserdoc]

I did not really notice, But it sure did look pretty dark red when I sliced it up on the slicer. But your right,,,a test patti will tell me if more salt or even more fat is needed.
Cooked up a sample of the deer sausage patty. Still a bit salty.  Added some fresh ground pork about .30 of a pound. Two teaspoons of maple syrup and 2 tps of honey. A pinch more sage,red pepper flakes , black pepper etc..... and it turned out great!!!!
The overly salty taste gone!!!!Has that smokey flavor but is a keeper. Now I know what to do with all that salt pork I smoked  :o ;D

[Habanero Smoker]

Your final sausage recipe sounds good.

I'm beginning to believe, not matter what one does with pork, if you put it in the Bradley, it is edible in one form or another. :)

[Saber 4]

Your final sausage recipe sounds good.

I'm beginning to believe, not matter what one does with pork, if you put it in the Bradley, it is edible in one form or another. :)

Ditto on all counts

[tskeeter]

I did not really notice, But it sure did look pretty dark red when I sliced it up on the slicer. But your right,,,a test patti will tell me if more salt or even more fat is needed.
Cooked up a sample of the deer sausage patty. Still a bit salty.  Added some fresh ground pork about .30 of a pound. Two teaspoons of maple syrup and 2 tps of honey. A pinch more sage,red pepper flakes , black pepper etc..... and it turned out great!!!!
The overly salty taste gone!!!!Has that smokey flavor but is a keeper. Now I know what to do with all that salt pork I smoked  :o ;D

Laserdoc, I suspect that the key to your salt issue might have been the sugar you added (maple syrup and honey) as much as the ground pork.  Seems to me that I remember hearing on one of the Food Channel shows or America's Test Kitchen that adding sugar is one of the ways to control salty flavor.  And, based on your experience, it doesn't seem like it takes a lot of sugar to tone down the salt.