fallis10 I’d be interested in hearing more about your process for this. We might even try to replicate it here, I love all of the flavors you used!
Ground Beef Bacon
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Dave in AZ, yes you can grind pork butts and do the same thing, can also use ground turkey as well. I have not done either of those…yet.
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kbarnes12 said in Ground Beef Bacon:
kyle, thanks for the tip. How many pounds does that foil pan hold?
25 pounds fit in 4 pans. Another thing I like about the pans is I stack them in the fridge overnight with the meat, I rotate a couple times and it really packs the meat from the weight.
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Dave in AZ Dave, when I make mine, I use 1/2 pork butt, 1/2 venison. I dont know why you couldn’t do the same with beef.
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kbarnes12 Trying is caring. I do like your idea of making it less high in the pan. I always choose seasoning to be on the high side a bit and most things come out positive. Good luck with your tests.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
kbarnes12 I’m doing the same thing this fall with deer and pork shoulder. I prefer to do this when the weather gets cooler as I like to cold smoke it for a day or two before cooking it in the smoker.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
kbarnes12 Use a silicone mesh mat to lay it on so the wire rack doesn’t push through your loaf and set a pan on a shelf under it to catch any drippings for easier cleaning up.
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Denny O, yep that is on my to do next time list too.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
Denny O I use the silicone mesh mats for smoking cheese. They work great for preventing grate marks or indents on your product.
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Okay i have to try this on a blt
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i might just have to try this
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