[USA] Bacon Asiago Summer Sausage
Posted: Tue Feb 12, 2013 00:05
I am constantly trying to come up with new summer sausage recipes, and my last was Bacon Asiago cheese, and it turned out fantastic, I have been wanting to incorporate the baco flavor in to a summer sausage, Y tried grinding up a few lbs of raw bacon into the meat mixture, but did not have the flavor I wanted, so this time i fried up 3 lbs of bacon, and ground the fried bacon into themeat mixture, and added 10 % asiago cheese, it turned out great, with the bacon flavor i was looking for, i will post the recipe below, Tim
this is the spice and cure amounts per lb of meat, 70%beef or elk, 30% pork butt
9.4 grams of salt
1 gram cure #1
4.13 grams dextrose
2.06 grams sugar
1.25 grams cracked peeper
.86 grams corriander
1.33 grams ground mustard seed
.86 grams allspice
1.47 grams granualted garlic
in a 15 lb batch, i use 1/2 cup dry non fat milk, ground up fine
12 ozs ice water,
When i grind up the pork and bbef, I add 3 lbs of fried up bacon, the 3 lbs is before frying it up, then grind it with the meat, then add 10 pecent asiago cheese, cubed into 1/4 inch, so 1 1/2 lbs for a 15 lb catch, stuff and cure overnight in fridge, then smoke the next day as usual, give it a try,Tim
this is the spice and cure amounts per lb of meat, 70%beef or elk, 30% pork butt
9.4 grams of salt
1 gram cure #1
4.13 grams dextrose
2.06 grams sugar
1.25 grams cracked peeper
.86 grams corriander
1.33 grams ground mustard seed
.86 grams allspice
1.47 grams granualted garlic
in a 15 lb batch, i use 1/2 cup dry non fat milk, ground up fine
12 ozs ice water,
When i grind up the pork and bbef, I add 3 lbs of fried up bacon, the 3 lbs is before frying it up, then grind it with the meat, then add 10 pecent asiago cheese, cubed into 1/4 inch, so 1 1/2 lbs for a 15 lb catch, stuff and cure overnight in fridge, then smoke the next day as usual, give it a try,Tim