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California Farm Smoked Bacon Sausage is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. California Farm Smoked Bacon Sausage is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook california farm smoked bacon sausage using 20 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make California Farm Smoked Bacon Sausage:

1. Take 4 pounds Lean fresh pork, Boston Butt or similar shoulder cut
2. Prepare 1 pound Smoked bacon fat
3. Make ready 10 hog sausage casings, 9” long
4. Get 1/2 Cup Potato starch
5. Prepare 1/2 cup shredded carrot
6. Take Tbs garlic powder
7. Make ready Tbs onion powder
8. Make ready Tsp paprika powder
9. Get Tsp coriander
10. Prepare 1.75 % of total weight in sea salt
11. Take 0.25 % of total weight in curing salt #2
12. Prepare Tsp fennel
13. Prepare Tsp dextrose sugar
14. Take 1/2 tsp mace
15. Prepare 1/2 tsp nutmeg
16. Take 1/2 tsp black pepper
17. Make ready 1/2 tsp cardemon
18. Make ready 1/2 tsp chili powder
19. Prepare Pound soaked oak wood chips
20. Prepare Fire starter full of mesquite charcoal

Grilled Burrata Pizza with Hillshire Farm® Smoked Sausage Hillshire Farm. Old family recipe, sausage made from lean pork meat mixed with smoked bacon, boiled, cooled, then cold smoked. Made to be eaten in a breadroll. Ground Lean pork meat mixed with potato starch, shredded carrot, chopped smoked bacon fat pieces, spices, boiled, cold smoked and dried.

Instructions to make California Farm Smoked Bacon Sausage:

1. Step 1 Smoke bacon fat in barbecue, low temperature, few hours or overnight. Cut into small 1/4” dice.
2. Step 2 Mix ground pork with diced chopped smoked bacon fat. First, rub potato starch and shredded carrot and spices on the lean pork meat: Pepper, coriander, ginger, mace, garlic, nutmeg, fennel, paprika, onion powder, cardemom, chili. Sprinkle water while mixing till you have a smooth rub. Rest overnight. Next morning, add salt, grind meat, mix with diced bacon. Homogenize in bread mixer.
3. Step 3 Stuff half pound mix in sausage casing. Tie both ends securely with double knot twine. Heat sausages slowly in dutch oven iimmersed in water, so the diced bacon melts into the meat mix but the sausage does not boil and the casing does not burst. Cool.
4. Step 4 Put in cold smoker, on hot mesquite charcoal covered with soaked oak chips, 200F degrees, smoke 75 minutes. Cool sausages, wash with vinegar, rub with olive oil, store in pantry. Enjoy.
5. Ready to serve and ENJOY!

Made to be eaten in a breadroll. Ground Lean pork meat mixed with potato starch, shredded carrot, chopped smoked bacon fat pieces, spices, boiled, cold smoked and dried. Add the onions and stir to combine with the bacon fat. Stir in the vinegar, dark brown sugar, soy sauce. Great recipe for California Farm Cold Smoked Bacon Sausage.

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