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
From Texas A&M:
Curing — the addition of salt, sugar and nitrite or nitrate for the purposes of preservation, flavor and color.
Enhances cure transport through meat
Counteracts harshness of salt
Energy for bacteria that change NO3 —> NO2
Nitrite or nitrate:
Prevents warmed-over flavor
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
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