Bacon Breakfast Sausage
Can’t decide on bacon or sausage for breakfast? Have the best of both worlds with this Bacon Breakfast Sausage. Chef Tom mixes the two for a smokey twist on these classic breakfast meats.
- Combine the bacon and chunks of pork belly and seasonings and toss to evenly coat. Cover and let rest in the refrigerator for at least one hour.
- Assemble your grinder, making sure all components are very cold.
- Grind the pork mixture, while the meat is very cold, with a 10mm (3/8”) grinder plate. Grind the ground mixture a second time. Cover and transfer to the mixture while you tear down the grinder and set up a stand mixer.
- Transfer the pork mixture to the bowl of a stand mixer. Using the paddle attachment, beat the mixture on medium until the sausage holds together well and becomes tacky to the touch, about one minute.
- Divide the sausage into desired portions, or form into patties. Freeze until ready to use.
- To cook the sausage, preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, with the diffuser plate removed and a Yoder Smokers Cast Iron Griddle installed over the fire box.
- Brown the sausage on both sides. Cook until the internal temperature reaches 165ºF.
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Tips for grinding meat.
When it comes to grinding meat, there's a crucial step many people overlook: keeping the meat chilled. You may wonder why this is important, and the answer lies in the science behind the process. Here are reasons why it's essential to keep your meat chilled before grinding.It’s important to keep your meat chilled before grinding because the friction will heat the meat and make the fat melt. The fat of the meat is crucial in helping to bind the meat together. This solid fat helps to give the meat a more cohesive texture. Whether you’re making burgers, sausage or meatballs this is the glue to keep it together. Otherwise, when the fat melts it leads to a less desirable crumbly texture.
How to keep your meat chilled.
Start with chilled meat, not frozen. This helps maintain a lower starting temperature.Work in batches. If you have a large quantity of meat to grind, divide it into smaller batches or cut your meat into small cubes.Use a cold grinder. If possible, chill your grinder or food processor in the refrigerator before use.This minimizes the heat generated during grinding.Refrigerate ground meat: After grinding, promptly refrigerate the ground meat to maintain its chilled state until you're ready to use it.
Celery Seed as a natural preservative
Did you know celery seed is a natural alternative to using chemicals in food preservation?
What is Celery Seed?
Celery seed is derived from the wild celery plant, also known as Apium graveolens. It is a small, brown seed that is typically used as a spice or flavoring agent in cooking.
How does Celery Seed preserve food?
When added to food, celery seed can impede bacteria and fungi growth which will extend the shelf of perishable items.The reason this happens is due to the antimicrobial properties of the 3-n-butylphthalide (3nB) compound found in celery seed.
Techniques for preserving with Celery Seed
Pickling – Add it to brine and it will enhance the flavor, but it will also preserve to ensure whatever you put in the brine will stay fresher and longerMeat preservation – It can be a natural cure for meat especially when it’s combined with saltSauces – Celery seed can be added to many condiment-type sauces to add a unique flavor while helping to preserve the shelf life of that sauce.
Benefits of Celery Seed
Chemical-Free preservationFlavor enhancementRich in nutrients
- Serving Size
- 4 oz
- per serving
- 39 grams
- Saturated Fat
- 14 grams
- 128 milligrams
- 2226 milligrams
- 3 grams
- .5 grams
- 1.6 grams
- 47 grams