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Layered Ground & Formed Buffalo Bacon
LSF Member
Joined:
05/20/2004
From Glenburn, ND
Posts: 622
Saw this layering method of Ground & Formed bacon and immediately had to thaw some meat and try it! After it was in loaf form and fridged overnight it was very lightly smoked (nieces & nephews request) with hickory and apple. Fridged again overnight before slicing and packaging.


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Same great bacon flavor and layered for the bacon appearance!



Thanks for looking!

Posted on: 2017/12/16 20:44
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Re: Layered Ground & Formed Buffalo Bacon
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3555
Thar looks dynamite Mossy. What meat did you use and what seasonings?

Posted on: 2017/12/16 21:00
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Re: Layered Ground & Formed Buffalo Bacon
LSF Member
Joined:
05/20/2004
From Glenburn, ND
Posts: 622
Quote:

highbeeze24 wrote:
Thar looks dynamite Mossy. What meat did you use and what seasonings?


Thanks! It was 50/50 buffalo/pork and used the Ground & Formed Bacon seasoning and cure.


Posted on: 2017/12/16 22:08
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Re: Layered Ground & Formed Buffalo Bacon
LSF Member
Joined:
12/08/2013
From Spicer Area
Posts: 357
How long was it in the smoke and what temp?

Posted on: 2017/12/17 0:11
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Re: Layered Ground & Formed Buffalo Bacon
LSF Member
Joined:
12/09/2009
Posts: 83
What temp do you take it up to before pulling it. Is it basically completly cooked?

Posted on: 2017/12/17 10:26
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Re: Layered Ground & Formed Buffalo Bacon
LSF Member
Joined:
12/09/2006
From Farmington, MN
Posts: 116
That looks amazing!!!!

Off topic, but what kind of slicer is that? Looks nice!

Posted on: 2017/12/17 12:14
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Re: Layered Ground & Formed Buffalo Bacon
LSF Member
Joined:
05/20/2004
From Glenburn, ND
Posts: 622
Quote:

chevysgeterdun wrote:
How long was it in the smoke and what temp?


Smoke time is preference, this batch was just lightly smoked for about an hour. Temp recommendations posted below.

Quote:

KENW wrote:
What temp do you take it up to before pulling it. Is it basically completly cooked?


We take it to 142Ί as we fry the slices in a pan before serving. To fully cook for it to be safe to eat, cook to 155Ί.

Quote:

undguy wrote:
That looks amazing!!!!

Off topic, but what kind of slicer is that? Looks nice!


It is a Berkel 825E. Purchased it about 8 years ago and the wife was not happy. She uses it more than me now!


• Carefully turn pan upside down onto smokehouse racks so meat falls out of the pan. Be sure the cling wrap is not on the meat going into the smoker. Here is where you can add your own touch – top with maple syrup, cracked black pepper, Tatonka Dust….to make it your own.
• Set Smokehouse temp at around 130° with the damper open and add meat with no smoke for 1 to 2 hours or until the meat is dry to the touch.
• Turn the Smokehouse temp up to 150°- 160° with the damper open and smoke for 2-3 hours or until the desired color.
• Once you have the color you are going for you can stop smoking and finish cooking. Turn the Smokehouse up to 170° - 180° and cook until internal temp in 142°. Remove from smoker and let set for about 30 minutes and then refrigerate overnight to firm up.
• Next day – slice, package, and freeze.

** Note: Product must be cooked before eating**

Full directions are available to to download - www.owensbbq.com/sausage-seasonings-jerky-mixes.html


Posted on: 2017/12/17 12:28
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Re: Layered Ground & Formed Buffalo Bacon
LSF Member
Joined:
05/14/2010
From andover
Posts: 4705
Good stuff and nice work on that. I have used this and would recommend it. I smoke it to 155 because I use it as lunch meat. good luck.

Posted on: 2017/12/17 17:40
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