Bacon Sausage is smoked and poached sausage with a great taste and flavor

Bacon Sausage is smoked and poached sausage with a great taste and flavor. For all bacon lovers here is another classical Polish sausage.

1.	meat selection	Beef (cured) 2 kg (4.4 lb), lean meat, london broil type Pork (cured), 1.25 kg (2.75 lb) not too lean - pork butt, picnic Pork (cured). 0.5 kg (1.1 lb), fat pork - jowl Bacon (cured) 1.25 kg (2.75 lb) Meat total : 5 kg (11 lb) Jowl/dewlap fat may be hard to obtain. Bacon seems to be a good substitution but it' not. Bacon is a soft fat and jowl fat is a hard one. Fatter cuts from pork butt are a much better choice. Read more.... in Meat Classes	salt pepper sugar garlic paprika ginger coriander Cure # 1 water	115g 6 g 5 g 5 g 1 g 1 g 1 g 13 g 300g	4 oz 0.21oz 0.17oz 0.17oz 0.03oz 0.03oz 0.03oz 0.45oz 10 oz	6 Tbs. 2 tsp. 1 tsp. 2cloves ¼ tsp ¼ tsp ¼ tsp. 2 tsp. 1¼ cup
	ingredients
2.	curing	Cut meat into 2" diameter pieces and keep pork and beef in separate containers. Mix together 2 tsp Instacure # 1, 1 tsp of sugar and 5 Tbs of salt and divide proportionally between pork and beef. Mix meat with dry mix together and pack tightly in containers (one for each type of meat) to get rid of air. Cover with parchment and place in refrigerator for 72 hrs.
3.	grinding	Except bacon, grind twice all meats with ⅛" (2 mm) plate. Cut bacon into ½" (15 mm) cubes.
4.	mixing	Add remaining 1 Tbs of salt and all other ingredients to the 1¼ cup of cold water and mix thoroughly with ground meat. At the end of mixing add diced bacon and mix together until mixture feels glutinous.
5.	stuffing	Stuff mixture into 70 mm synthetic fibrous casings and form straight links 35 - 40 cm (12-13") long. Prick any visible air pockets with a needle. Tie both ends with butchers twine and make a hanging loop on one end (for smoke stick).
6.	drying	Leave it hanging on smoke sticks for 2 - 3 hours at room temperature
7.	smoking	Smoke with hot smoke 60 - 72º F (16 - 22º C) for 100 minutes and rotate smoke sticks during smoking.
8.	cooking	Poaching - at 160 - 167º F (72 - 75º C) until the internal temperature of the sausage reaches 154 - 158º F (68 - 70º C) That will take approximately 80 min.
9.	cooling	Shower with cold water (dip in cold water) for 2 - 4 min and place in a cool place to cool the sausage below 52º F (12º C). The 64º F (18º C) is the maximum allowable high temperature limit for cooling this sausage.
10.	storing	Cooked sausage, keep in refrigerator.