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California Farm Smoked Bacon Sausage is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. California Farm Smoked Bacon Sausage is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have california farm smoked bacon sausage using 20 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make California Farm Smoked Bacon Sausage:

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

See how the Clougherty Family's commitment to high-quality MEATS transformed their humble Vernon farm into the farm of the West. Our "California Style" bacon is cured and sweetly smoked to enhance the pure pork flavor, which translates into rich, redolent taste. 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.

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!

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. At Carlton Farms our hams, bacon, and sausages get extra pampering and are smoked right here on the Farm. Sweet curing, dry aging, and slow smoking over real wood deliver the savory flavors you expect.

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