Reults of my smokes bacon sausage roll

Very pleased with the result. I was worried it would come out like meatloaf but not even close
Did not get a photo of the kielbasa before rolling

mikesr Mike, lots of experience in the community but I don’t think you will find anyone here who hasn’t learned a few things

Happy New Year

Congrats, I remember coming in when you were Mid-Western Research on Mosley I believe
You’ve come a long way!

From Texas A&M:
Curing — the addition of salt, sugar and nitrite or nitrate for the purposes of preservation, flavor and color.
Functions:

Salt:
Flavor
Antimicrobial
Enhances cure transport through meat

Sugar:
Flavor
Counteracts harshness of salt
Energy for bacteria that change NO3 —> NO2

Nitrite or nitrate:
Flavor
Prevents warmed-over flavor
Retards rancidity
Cured-pink color
Anti-botulinal effect

You are making a quick cure product, the “energy for bacteria” is not needed IMO
The sugar would be important in longer term products that are dried without heat over a period of time
By the way the Celery Powder Cure provides the nitrate requirement
That recipe seems a little light on the salt again, IMO

Happy new years Chef

Thanks guys, I thought binder would be a good idea but any recipe I found didn’t include one
I think it looks impressive but is very basic to do

Sign of the times
Walked into Five Guys today, carryout only of course, and the order taker asked if I had an online or phone order I said no
He said they could not take walk in orders only on line or phone. Really? I asked.
So I walk out the door see the phone number and called in my order then walked back in told him my order name and waited for my order
By the way, three other people were waiting for their orders and we all practiced social distancing.
I wasn’t mad, if that’s the rule he had to follow it

Chef, I ran it at 160 for 2 hr w/smoke then 210 for 1.5 hour w/smoke(depending on the meat I like to stay around or below boiling temp when possible)
In this case I was on a hard timeline and sensed I might have been in a stall so I finished at 265 for around 1 hr w/no smoke and I was at 160 internal
I used a combo of commercial pork, bacon, cheese brat mix and homemade pork sausage then added about a 1/4 ration of Sure Gel
One change next time will be to integrate the roll seam to make a more solid cylinder

No idle there! Looks great.

You might try looking up four point or pipe plug sockets

Not in the brat seasoning, but may work https://www.waltonsinc.com/applewood-rub

Jonathon Yeah, that’s why I don’t add the sure gel until right before stuffing

Perfectly OK
I always mix everything but the binder and ECA, then refrigerate overnight and mix those two ingredients in right before stuffing etc…

Depending on the final look you want if it is plated be careful with a sand/bead blast

processhead I will keep you in the loop

processhead Thanks processhead, My only requirement is that it be picked up in Wichita.
Do you have any reason to come here in a month or 2?

I have an Enterprise that is in about the same condition as the before photo but no stuffer tube
I have no means anymore of restoring it
If anyone wants to pick it up I will give it away
Wichita Ks.

Coriander is definitely in my spice arsenal

I use vegetable oil and try to keep the center the casing to the tube.
Also if it is going on hard I use a paper towel in the “push” hand