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Shed-Headz Grill Masters Mike's Bacon-Moose Sausage Recipe
Today this recipe started out on the Pittboss Pellet Grill/Smoker. I've been making my own homemade apple wood smoked bacon for well over a year and never buy store-bought bacon anymore. With that said, there's nothing wrong with making moose sausages with store-bought bacon either other than the cost.
Pork bellies were brined for 14 days, you can find out all the details & brine recipe for making this awesome bacon in our Shed-Headz Apple wood Smoked Bacon How To article.
For this cook, I smoked a 10lb pork belly for my sausages, and another for crew member Bassan as he was nearly out of homemade bacon.
Once cooled, the slab of bacon was cut into strips that will fit through my meat grinder.
Of course you always have to fry a test piece!
The ground bacon was mixed with an equal amount of ground moose, then I added the dry ingredients and water.
These sausages came out great, lots of bacon flavour to enhance but not overpower the moose. Pepper & garlic powder just added another layer of flavour, there was plenty of salt from the bacon. Great all around sausage on their own or when added as an ingredient in pasta, omelettes and more.
Cheers, MIKE
Copyright © 2011 Michael Smith |
