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Ground and formed sausage idea??
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<blockquote data-quote="ItemB" data-source="post: 69203" data-attributes="member: 552"><p>I recently made a batch of the ground and formed bacon. Where you mix the seasonings with the ground meat then put into a pan to form a 2inch high meat loaf basically, then smoke the loaf until temp is 142, then slice so you are left with strips of bacon.</p><p>So I got to thinking instead of making a bunch of patties for breakfast sausage or any type of sausage that you didn't want stuffed for ring style sausage. Could a guy use basically the same process that you do to make the bacon with a breakfast style sausage seasoning and just make "bacon" style strips of breakfast sausage?</p><p>I think I may try this sometime this winter. Has any every done this before or can you thing of any reasons why this wouldn't be a good idea?</p></blockquote><p></p>
[QUOTE="ItemB, post: 69203, member: 552"] I recently made a batch of the ground and formed bacon. Where you mix the seasonings with the ground meat then put into a pan to form a 2inch high meat loaf basically, then smoke the loaf until temp is 142, then slice so you are left with strips of bacon. So I got to thinking instead of making a bunch of patties for breakfast sausage or any type of sausage that you didn't want stuffed for ring style sausage. Could a guy use basically the same process that you do to make the bacon with a breakfast style sausage seasoning and just make "bacon" style strips of breakfast sausage? I think I may try this sometime this winter. Has any every done this before or can you thing of any reasons why this wouldn't be a good idea? [/QUOTE]
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