Sausage strips
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
I know these were talked about either in a Livecast or Podcast, and I found them at the grocery store so I thought I’d try them. They are good, but not great. If they were thicker that would make them a lot better, they are maybe 1/16in thick. If they had a hot version as well, that would make me like them more.
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Tex_77 What store? I’ve been looking so I can do some and see if they are worth figuring out hwo to do at home. I have to say, they look amazing but that’s probably cause Im hungry!
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Thanks for the review, Tex_77. I expect that I would prefer them thicker, too. I don’t even like my bacon that thin.
Jonathon, I was thinking about how to go about it. My first thoughts were to press a bulk sausage into some sort of square or rectangular mold (like a baking pan or loaf pan) to set up, then do enough smoking (or parcooking) so that it is firm enough to slice.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Tex_77 on last edited by
Tex_77 sort of looks like Spam. My guess would be to make it like venison bacon. Grind up the meat block, add some seasonings and a binder, let it set in a pan in the fridge before sending it to the smoker. It does look like some venison bacon I have made in the past.
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I have bees cold smoking well under 70 degrees I have a Traeger timberline 36 inch smoker for heat and I know I need to invest in a good mid temp smoker with lower starting temps I have just started on a meat curing chamber for dry aged meats I am really meticulous about making sure I do things right and I like to have a good knowledge of meat processing now they’ve started down the line of sausage. All of your input is appreciated and definitely educational I am grateful for your feedback. It definitely makes it easy to advance your skills when you could get advice on these kind of forums. Thank you.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jonathon on last edited by bocephus
Jonathon I would think you could do these the same way as “imitation bacon” except use a sausage seasoning.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Somehow I missed this post first time around. My only comment is it might be a product aimed at those trying to keep their portion sizes under control. I can see myself eating one strip in a single bite and going back for more. And more. And more.
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Reminds me of deer bacon.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to processhead on last edited by
processhead I agree with you, to me that is a single serve pack.
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I did not care for these much when we made them and they seem to have gone away for the most part. bocephus Everything is single serving if you are hungry enough!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Jonathon on last edited by
Jonathon i think they are still out there, but i don’t see them staying on the market long term
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jonathon on last edited by
Jonathon That is true, except probably a full possum barbequed.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to HerbcoFood on last edited by
