I have now made a few of these smoked ground bacon loaf with great success. IdaKraut on another forum
perfected it. Most of my family loved it, even my wife!!!!!!!!!! I make it in 2 kg loaves as this suits the cake tin mould I am using
Below is the recipe:
1 kg ground pork, beef or lamb/mutton or a mixture.
23.6 gram Hi Mountain Buckboard Bacon cure
80 gram Ice water
5 gram phosphate (I used the suggested amount of 70%Soy concentrate)
Mix until sticky,line cake tin with stretchwrap and fill with meat mix. Put a weight on top to compact it.
Store in fridge up to 24 hours. Place loaf in the smoker and heat to about 123F until dry on the surface
Smoke for 2-4 hrs to an IT of approx 155F.
Next month I will be making quite a few more with a mixture again of the above meats.
I nearly forgot, being a chilli freak I added a handful of chilli flakes.
Jan.