smoked ground bacon loaf

[crustyo44]

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.

[NCPaul]

Looks great, now I'm hungry.

[Dogfish]

That does look really good. Then what? Slice it thin in a sandwich?

[crustyo44]

We cut 3-4 mm thick slices and fry it for breakfast with eggs, tomatoes etc.
I just added some chilli flakes to suit my taste.
Jan.

[Oddwookiee]

I'm going to try this in the shop this next week. Do you have the exact specs for the cure you're using? I have a curing salt mixture that I use for my current ham & bacon production, but the only numbers I can get is for a pump or a cover brine, not for a dry mix-in use. Also, why the addition of phosphate, is there no nitrite in the cure?

I happened to luck out when I mentioned the idea to the boss and he produced 2 big stainless loaf presses from the bowels of storage, so I'm golden for shaping. If all else fails, I'm just going to treat the curing salt mixture as straight NcCl and weigh accordingly then smoke like any other ground product. First couple runs are for funsies and testing anyway

[crustyo44]

Oddwookiee,
As for exact specifications I cannot help you at all. I only went by the recipe and advise that I received from a member on another forum. He seemd to have it all worked out very well.
After trying it out, we like it very much, even better than bacon.
curleyssausagekitchen.com has a cure available for the same bacon loaf.
Basically it is only salt, sugar, brown sugar, maple syrup/sugar, cure #1 and smoking, you guys might be better to determine the quantities as this "old" beginner.
Good Luck my friend and let us all know what you made, ingredients, photo's etc etc.
Cheers,
Jan

[Dogfish]

This seems like the kind of thing that could have some cubed cheddar thrown in it.

[crustyo44]

Dogfish,
I might try to include the cubed cheese in my next batch. Which is today!!!!!!
Why not? Experimentation is the spice of life!!!!!!!!!
Cheers,
Jan.