Yessirs and ma-ams, this is all about BACON. One of the areas I wanted to branch out to this year is making my favorite food group. I'll warn you right now. You arent going to save money. But you will be able to flavor in any variation you want. You can't buy that at the store.
I'm starting out small. Anyone that has ready my other sausage posts knows that I like scaling. I even made a spreadsheet for that. So, I asked for 2 lbs and that's just what I got. If this "sails" as judged by my family, I'll order 5 to 10 lbs at a time.
For today's start, I found some pork belly at the local Asian market. It was cut kinda weird, like a big long strip with a big fat end, kinda like a brisket. It would take longer than 7 days to cure so I cut it off. That will get used in future sausage recipes that have venison.
I also removed the skin. It was my preference to do that and it will make some cracklins in due time.
Next come the spices and additives. I'm keeping it simple today - instead of making a bacon cure, I'm using Mortons Tender Quick mixed with cinnamon, pepper, and dark brown sugar. This is going to be an oven cure, so I also added a couple dashes of Colgans liquid smoke.
Here's what it looks like before the packaging. I'm using my Foodsaver and stopping it just short of a hard vacuum. I want the juices, spices, and cure circulate when I flip it over each day.
And finally - the product going into the meat keeper in the fridge. Only one more pic to post after this one, but that won't be for 7 more days!
PS. Some of the pics haven't shown up yet but they were saved. I think the server is resizing then because they were too large. I'll check back later and if they aren't there I'll resize and repost.
PSS. I fixed it