Okie Sawbones
Banned
- Joined
- Sep 3, 2013
- Location
- Edgewood...
Canadian Bacon - All I need now is an English muffin, a slice of American cheese, and a poached egg.
Canadian Bacon
Ingredients
1 gallon water - divided
1 cup kosher salt
1 cup maple syrup
½ cup light brown sugar
2 tablespoons pink salt (aka InstaCure #1)
4 bay leaves
5 medium cloves garlic, ran through a press
2 tablespoons black peppercorns
1 tablespoon thyme
1 boneless pork loin, trimmed of excess fat and silverskin (5 pounds)
Apple/Maple mix of chips or pellets
Procedure
1. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, peppercorns, and thyme in a large saucepan. Bring to a boil over high heat, stirring to dissolve the salts, and then remove from heat. Add 3 quarts of ice water to rapidly cool the brine/cure. Place the cure in a large zip lock bag or container that allows full submersion of the pork loin in the cure.
2. Add the loin to the cure and let sit in refrigerator for 5 days, turning daily.
3. Remove the loin from the cure and place in a large container. Submerge the loin for 30 minutes in fresh water, and then remove the loin from the water and pat dry.
4. Bring the smoker to 190F. When the wood chips or pellets are producing smoke, place the loin in the smoker and cook until an instant read thermometer registers 150F in the thickest part of the pork loin.
5. Let cool for 30 minutes. Refrigerate.
6. Slice and pan fry before serving.
Bologna - I like it thick sliced, and no emulsifying -- grinder only for some texture.
Bologna
Ingredients:
3 lb. Beef chuck
2 lb. Pork shoulder
¼ lb. Bacon
1¼ cup dry milk
5 tsp. Kosher salt
3 tsp. Phosphate
1 tsp. Cure #1
1 Tbs. Paprika
1¼ tsp. MSG
2 tsp. Onion powder
1 Tbs. Pepper, white, ground
2 tsps. Garlic powder
1 tsp. Mustard seed, ground
1½ tsp. Coriander seed, ground
¼ tsp. Sodium erythorbate
1 tsp. Nutmeg, ground
1 cup ice water
120mm Collagen casing
Directions:
1. Grind cubed chilled meats through a 3/16” plate. Repeat twice through a 1/8” plate.
2. Mix all ingredients except water in a jar.
3. Sprinkle ingredients over meat, add water, and mix well.
4. Stuff into 120mm diameter fibrous casing.
5. Hang bologna in a 190°F smokehouse for four hours.
6. Remove sausage from smokehouse and immediately place in a 190°F water bath until the internal temperature reaches 160°F.
7. Plunge into cold water until chilled well, about an hour.
8. Hang until dry and refrigerate
7" Dawgs - I like them 7" so a little hangs over the standard 6" bun - A dawg in every bite. :-D
Dawg Recipe
Directions:
Canadian Bacon
Ingredients
1 gallon water - divided
1 cup kosher salt
1 cup maple syrup
½ cup light brown sugar
2 tablespoons pink salt (aka InstaCure #1)
4 bay leaves
5 medium cloves garlic, ran through a press
2 tablespoons black peppercorns
1 tablespoon thyme
1 boneless pork loin, trimmed of excess fat and silverskin (5 pounds)
Apple/Maple mix of chips or pellets
Procedure
1. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, peppercorns, and thyme in a large saucepan. Bring to a boil over high heat, stirring to dissolve the salts, and then remove from heat. Add 3 quarts of ice water to rapidly cool the brine/cure. Place the cure in a large zip lock bag or container that allows full submersion of the pork loin in the cure.
2. Add the loin to the cure and let sit in refrigerator for 5 days, turning daily.
3. Remove the loin from the cure and place in a large container. Submerge the loin for 30 minutes in fresh water, and then remove the loin from the water and pat dry.
4. Bring the smoker to 190F. When the wood chips or pellets are producing smoke, place the loin in the smoker and cook until an instant read thermometer registers 150F in the thickest part of the pork loin.
5. Let cool for 30 minutes. Refrigerate.
6. Slice and pan fry before serving.
Bologna - I like it thick sliced, and no emulsifying -- grinder only for some texture.
Bologna
Ingredients:
3 lb. Beef chuck
2 lb. Pork shoulder
¼ lb. Bacon
1¼ cup dry milk
5 tsp. Kosher salt
3 tsp. Phosphate
1 tsp. Cure #1
1 Tbs. Paprika
1¼ tsp. MSG
2 tsp. Onion powder
1 Tbs. Pepper, white, ground
2 tsps. Garlic powder
1 tsp. Mustard seed, ground
1½ tsp. Coriander seed, ground
¼ tsp. Sodium erythorbate
1 tsp. Nutmeg, ground
1 cup ice water
120mm Collagen casing
Directions:
1. Grind cubed chilled meats through a 3/16” plate. Repeat twice through a 1/8” plate.
2. Mix all ingredients except water in a jar.
3. Sprinkle ingredients over meat, add water, and mix well.
4. Stuff into 120mm diameter fibrous casing.
5. Hang bologna in a 190°F smokehouse for four hours.
6. Remove sausage from smokehouse and immediately place in a 190°F water bath until the internal temperature reaches 160°F.
7. Plunge into cold water until chilled well, about an hour.
8. Hang until dry and refrigerate
7" Dawgs - I like them 7" so a little hangs over the standard 6" bun - A dawg in every bite. :-D
Dawg Recipe
- 3 lbs. pork butt (shoulder)
- 2 lbs. beef chuck
- 3 tablespoons paprika
- 3 tablespoons corn syrup (or sugar dissolved in a little water)
- 2 teaspoons garlic powder
- 1 tablespoon ground dried mustard
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons ground coriander
- 1 teaspoon ground mace
- 1 teaspoon ground cardamom
- 1 cup dried milk powder
- 1 teaspoon Instacure #1
- Ice water, 2 cups
- 2 teaspoons liquid smoke (if not smoking)
- 28-32mm casings
Directions:
- Grind the meat through a 5mm plate, and then twice through the 3mm plate.
- Combine all the spices and cure, except for the corn syrup and liquid smoke. Mix well.
- Mix the meat with a cup of ice water, then add the spices, liquid smoke, and the corn syrup into the meat and mix very thoroughly. Add more water as needed.
- Stuff the meat mixture into casings and tie off in desired lengths. Air dry for 30 minutes.
- Cook the Dawgs in a 180F smoker or a 190F water bath until they reach an internal temperature of 155F.
- Plunge into an ice water until cool, about 20 minutes. Dry on a rack for an hour to bloom. Store in the refrigerator or freeze.
