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

Ah, the beer jingles of the old days

https://www.youtube.com/watch?v=o83xxWCel8g
https://www.youtube.com/watch?v=EZh66cyCCE8

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

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

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.

Was a good day at Total Wine in Minneapolis!

I have made this recipe one time
Not nearly enough kraut flavor
Next time I will not rinse the kraut, save the kraut juice and make it part of the ice water and then reduce the salt and increase the kraut by at least 25%
Unless I am missing something I don’t know why you rise the kraut and not use the juice (will it act like citric acid and affect the uncooked meat)?

From Recipelion.com
Ingredients
10 lbs. pork butt
3 Tbsp. canning salt
1 Tbsp sugar
2-3 Tbsp chopped garlic, (bottled works fine)
2 Tbsp dried marjoram
2-3 Tbsp course ground black pepper
2 2 lb packages saurkraut rinsed once and pressed dry
1 pint ice water (important to be ice water)
Instructions
Ingredients for 10 pounds. Chill pork butt, grinder, and stuffer. Grind chilled pork butt through a 1/4" or 3/8" plate. Mix all ingredients thoroughly, maintaining approx 34-38 degrees to prevent smearing. Smearing occurs when the fat in the pork gets too warm and turns mushy. Makes for sloppy looking sausage. Stuff into hog casings, twist into 1/4 lb links, and return to cooler (refrigerator) maintaining approx 34 degrees overnight…hang on sticks if possible (to dry casings), hanging not absolutely necessary, but overnight cooling is. Cook fresh Krautwurst by simmering links in a pan of beer or by grilling. Freeze up to 6 months.

I usually figure a butt roast at + - 25%, depending on the trim, but even at 30% a 50-50 venison/butt ratio would only give you about 15% fat

TexLaw I Agree, I’m enjoying the spiciness of ryes, some over 90% rye.
Dabbling into Scotch. Haven’t acquired a taste for it straight but am enjoying it in mixes

gus4416 Yes, and I use Shure Gel for the binder
I have never tried full muscle pork but see no reason it wouldn’t work

gus4416 I make lean ground pork jerky occasionally
You really have to use a binder and a lot of mixing for protein extraction
Pork has a lighter flavor than beef and IMHO goes better with seasonings you already associate with pork and add a slight sweetness
For example, It’s good with teriyaki sauce mixed in

I clamp my 11 lb vertical to the counter top with small trigger clamps and I can do 3 ft. of jerky at a time by myself
With sausage or snack sticks I just curl around and keep going

Chef Maybe this comparison sheet will help
https://www.chr-hansen.com/en/food-cultures-and-enzymes/meat-and-seafood/salami-and-pepperoni

Mcjagger Looks great, are you happy with the taste and texture?

RON PARRISH Video about making horseradish kind of corny but good info starts at 1:45
https://www.youtube.com/watch?v=KEQWBY6P6Vs

Thanks Chef, great tip on the bread. A few years ago I really liked Jason’s Muffalleta but a couple of years ago something seemed to change with the filling, at least here locally