Post by: NOCK NOCK on September 30, 2016, 08:23:24 PM
Sausage that tastes like bacon.....could be the best of both worlds. :dunno:
Post by: jackelope on September 30, 2016, 10:55:11 PM
:dunno:
Post by: KFhunter on September 30, 2016, 10:58:22 PM
I made a lot of unseasoned venison and sometimes I'll regrind bacon back through it. Only a couple pounds at a time though.
On store bought sausage I wouldn't bother but super lean ground meat it's great. I just use a kitchen aid grinder as I keep the batches small and don't drag out the big grinder.
It's tasty.
Post by: Blacklab on October 01, 2016, 06:28:54 AM
I grind it into my ground venison.
:dunno:
:yeah: ;)
Post by: NOCK NOCK on October 01, 2016, 05:05:55 PM
What I am talking about is just simply ground bacon, not mixed with venison or anything else, just grind the bacon and then cook it like sausage patty's.
Post by: KFhunter on October 01, 2016, 05:39:58 PM
I think I'd just slab out pork shoulders, brine, smoke...then grind into bacon flavored sausage.
OR
grind pork shoulders, stuff into casings, brine, smoke and just have bacon flavored sausage 'brats'.
Post by: PlateauNDN on October 01, 2016, 05:48:08 PM
Post by: deerhunter_98520 on October 01, 2016, 05:49:10 PM
Post by: jackelope on October 03, 2016, 03:27:21 PM
I have tried grinding it in when making venison burger....did not care for it, everything cooked with it had a bacon flavor.....spaghetti should not taste like bacon IMO
What I am talking about is just simply ground bacon, not mixed with venison or anything else, just grind the bacon and then cook it like sausage patty's.
You're losing me here, buddy. Everything's better with bacon. Even spaghetti.
Post by: Thefisherman83 on October 03, 2016, 03:35:19 PM
Post by: Angry Perch on October 03, 2016, 03:59:12 PM
expensive sausage and most would cook out into grease.
I think I'd just slab out pork shoulders, brine, smoke...then grind into bacon flavored sausage.
OR
grind pork shoulders, stuff into casings, brine, smoke and just have bacon flavored sausage 'brats'.
This. i think starting with buckboard bacon would be the way to go. And i think it's a fantastic idea!
Post by: Buckmark on October 03, 2016, 04:06:56 PM
It's 50/50 Venison, Ground pork and bacon
2lbs ground venision, 1lb ground pork ( if i buy it, i buy the spicy Italian) and 1lb good bacon
Freeze the bacon then remove and let sit till it thaws just a bit, cut into large chunks and run through the food processor to make it into little frozen bacon chunks, mix the bacon, venision and pork together in a bowl by hand (add hot pepper flakes if desired) and then repackage in 1lb or smaller packages and freeze
Easy sausage patties or just use it for crumbled sausage in biscuits and gravy :drool:
Post by: superdown on October 03, 2016, 04:38:15 PM
Post by: NOCK NOCK on October 03, 2016, 08:45:12 PM
I am always in the minority when this subject comes up but i think it is absolutely disgusting :puke: I have ground bacon into my venison and beef burger meat on several occasions and about a week ago i purchased a package of Smithfield bacon link sausage not one of out the four of us eating could get through a single link.I bought it thinking maybe i was somehow doing it wrong at home nope still gross.That being said I love Bacon on pretty much everything but grinding it into other meats just takes two great things and ruins both. :twocents:
I'm with ya, hence bacon sausage out of just bacon.
I will grind a slab soon and report back with my findings. :tup: