Fast and Easy Ground Meat Bacon

ssorllih · Post by **ssorllih** » Sat Sep 08, 2012 13:24

Jim, Thanks.

Baconologist · Post by **Baconologist** » Sat Sep 08, 2012 15:27

NorCal Kid wrote:
IdaKraut wrote:
ssorllih wrote:Just like smoked spam. Good idea and carry through
Tastes way better than Spam. Actually tastes a bit like Taylor pork roll, if you've ever had it.
Great idea! Looks good too! And i agree-pork belly prices are downright scary!

I like Spam, but I DO Love Taylor pork roll ("Taylors Ham")-and I have even made a homemade version of it in July 2011. It disappeared quickly!
Your GMB looks very similar!

Kevin

Image

Excellent job on the pork roll!!!
It's nice to see that you did it the traditional way, in a cloth bag, that's the only way to do it, smoke penetration is great and the flavor is wonderful!

I grew up on pork roll.

zjarhead · Post by **zjarhead** » Fri Sep 28, 2012 03:59

You mentioned using Butcher & Packer Special Meat Binder. I will be ordering some, but in the mean time can I substitute Soy Protein Concentrate? I have plenty of that on hand. If so, in what amounts?

crustyo44 · Post by **crustyo44** » Fri Sep 28, 2012 05:46

Hi,
I would like to know that as well, meat binder here I can only buy in 25 kg bags and 70% soy concentrate I will have early next week.
Jarhead, we will have to compare notes as I will be making it in about 10 days.
Regards,
Jan.

JerBear · Post by **JerBear** » Sun Sep 30, 2012 04:48

Sorry, soy protein concentrate is not a substitute for meat binder. The meat binder is phosphate and should be used at a maximum of 2 oz per 25 lbs of meat per butcher packer which translates to a max of 0.5% by weight.

Soy protein concentrate and dry milk powder can be substituted like for like.