How to make Smoked BACON Sausage. Home Production of quality meats and sausage. 

Great Idea.

best snag man around, love this channel

Thanks for the tip with the smaller stuffing horn and the plastic bag to get the remainder of the farce out. That's really useful!

o i was intrigued at bacon !!!!!!!!!!!!!!!!!!!! toss it on home made bread with lettuce, tomato,onion and more bacon !!!!!!!

THANK GOD! someone calls this bacon sausage. sausage made with bacon. So many people make what they call bacon sausage when in reality it is sausage bacon. sausage made into bacon. its a great product and I make it often. about 1/3 the fat of traditional bacon. I'm talking about making cured and smoked in my case cooked pork then it is basically ground bacon in the end. slices great fries up great and when a person finishes the proper curing and smoking then cooks it. It becomes shelf stable, and my son loves to eat it cold like jerky kind of.

First I have heard the phrase "protein extraction". What does that mean? How does it happen?

although bacon sausage is really good, I have to say I prefer sausage bacon. Have you ever tried that?

Looks awesome. I'd fry a slice to try it warm as well.

Do you use any curing salt in any of these sausages ?

I'm committed to doing "Marinski May" where I make every recipe you did in this March series. Should be a fun challenge!

I've been poaching my hotdogs in my crock pot or instant pot (on slow cook setting) and both are good for maintaining 180 degrees F

Could you link to the book please.

You've inspired me Sir, and I'm chomping at the bit to get started. I bought a bunch of stuff this month of March, and I'll get my grinder in April, mixer and stuffer comes in May. I'm harvesting my beef and the hog Monday and I'll be set. Thank you from an old man who loves sausage! 👈👍🙋🇺🇸

Thought I would find the spice mixture and its percentages. Maybe you can add them back into your descriptions for Marinski March.

Bacon sausage, in Polish "Kielbasa boczkowa", is made with green bacon, or what in Canada is known as side pork and in the US as pork belly.

I wonder how it be fried

When you say you are using bacon is that just cubed raw pork belly or has it been smoked before going into the sausage?

Well thanks to you I've ordered that book my wife loves the swedish potato sausage

What would have been the difference between finishing in the smoker and poaching? I wonder why the recipe includes that last step.