Making Bacon Part 3 Recipe Video
Tired of watery flaccid mass market bacon? You can make it yourself at home, it may take a while in your fridge but it’s certainly worth it.
This is a really basic recipe for a rubbed dry cure bacon. The flavours are pretty subtle and it works really well when finished with some time in the smoker.
Ingredients
2 lbs thick sliced bacon.
1 lb sausage meat - meat only no casing.
4 tblsp Ted Reader Orgasmic Onion.
1 Cedar grilling plank.
Directions
Weave ten strips of bacon in a 5x5 pattern on your work surface.
Sprinkle 2 Tblsp Orgasmic Onion Seasoning over the weave.
Press the sausage meat over the bacon in an even layer.
Cook the unused bacon from step 1 - You can cut it up or leave it in strips, cook it crispy or chewy; however you like your bacon!
Layer this cooked bacon over the sausage meat.
Roll the sausage layer into a log, but don€™t roll the bacon weave.
Now roll the bacon weave around the sausage €˜log€™.
Place on a Cedar Grilling Plank.
Cook on a BBQ - watching closely for flare-ups, until an internal temp of 160ºF is reached.
Serve sliced on a bun.
So that is the basic recipe... But there are a million variations; choose different types of sausage meat, or make your own. Play with the type of seasoning, add cheese, use ground beef and make a regular meat loaf to roll inside the bacon.
Take this, make it your own and play with it.
For more information please visit: www.legourmet.tv
This video is a creation of Legourmettv. You can visit legourmet for complete recipes, and more videos.
Sprinkle 2 Tblsp Orgasmic Onion Seasoning over the weave.
Press the sausage meat over the bacon in an even layer.
Cook the unused bacon from step 1 - You can cut it up or leave it in strips, cook it crispy or chewy; however you like your bacon!
Layer this cooked bacon over the sausage meat.
Roll the sausage layer into a log, but don€™t roll the bacon weave.
Now roll the bacon weave around the sausage €˜log€™.
Place on a Cedar Grilling Plank.
Cook on a BBQ - watching closely for flare-ups, until an internal temp of 160ºF is reached.
Serve sliced on a bun.
So that is the basic recipe... But there are a million variations; choose different types of sausage meat, or make your own. Play with the type of seasoning, add cheese, use ground beef and make a regular meat loaf to roll inside the bacon.
Take this, make it your own and play with it.
For more information please visit: www.legourmet.tv
This video is a creation of Legourmettv. You can visit legourmet for complete recipes, and more videos.
