I’m planning on making a chicken bacon ranch sausage. I have some ranch seasoning from Walton’s, and I figured I might as well make some chicken bacon ranch sausage. I have homemade bacon slabs in my freezer. Sounds good, eh?
Question: should I dice the (homemade) bacon? Or should I put it through the grinder with all the other ingredients?
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
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1 extra fridge and a deep chest freezer in the garage
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Also realize that the bacon, especially if you go ground, will affect the salt content of your farce. That'll affect the texture and taste of the finished sausage.
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