Baymule
Herd Master
Maple sausage? What is your recipe? How do you cure your ham and bacon? Recipes and process, please?
JHP Homestead’s Journal
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- #22
JHP Homestead
Loving the herd life
Yep, maple sausage. DH and I are maple fanatics. We have made regular breakfast sausage once and still have most of it left. Here is the recipe, which we originally found online and modified to our tastes
There’s also our maple bacon and ham recipes. I order the curing salt (Prague Powder #1) from Amazon. We just mix up the cure and salt/seasoning mixture and put the meat in it. The type of cure we use for these is a short cure, so we only cure the meat for up to 2 weeks. Usually we smoke on the weekends, so it cures between 1-2 weeks. We had a big ham once that we only cured for a week and you could tell. The far inner part of the meat wasn’t pink like you see with the cure, it was still brownish, which means that the cure hadn’t quite reached that deep yet. It still tasted fine, was just more like a pork roast in the middle than ham.
When I remember to I stir the cure or flip the meat in it, but I’ve forgotten before and it doesn’t seem to affect much.
After the meat’s cured, rinse it really, really well to get all the salt off. Then cook or smoke it if you want. I don’t like my bacon to be already cooked coming off the smoker, so we’ve smoked it at a lower temp before and not gone all the way up to 150 degrees, which is fine as long as it’s cured. In my experience it fries up better that way but my experience is pretty limited and I’m sure others would disagree. Either way, it makes for delicious meat
This is the bacon with the cure in it. We’ll probably smoke it next weekend.
Baymule
Herd Master
Looks and sounds delicious. Can you take pictures of your smoking process please? Thanks for the recipes! Do you ever make stuffed smoked sausage?
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- #24
JHP Homestead
Loving the herd life
Sure, I’ll get some pictures when we smoke the bacon and ham.
We’ve made brats a couple of times. We actually have some cheddar and pepper jack brats curing now from this pig. I’ll get some pictures tomorrow when we stuff the casings and get them on the smoker.
Baymule
Herd Master
We processed 3 hogs a couple years ago when I couldn’t get a closer slaughter date. I made stuffed sausage and my husband smoked it on the pit. I brined bacon, he smoked it, I sliced and packaged it. It was darn good!
I have a LOT of pork from a 820 pound boar we had processed. I want to make smoked sausage from some of it. Your recipes are inspiring!
I have a LOT of pork from a 820 pound boar we had processed. I want to make smoked sausage from some of it. Your recipes are inspiring!
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- #26
JHP Homestead
Loving the herd life
Thanks!
The smoked sausage we made a while back was from rabbits meat, with pig lard added. We made Polish, Chipotle Cheddar, Andouille, and BBQ sausage. The BBQ flavored ones turned out pretty bland, but the others are awesome.
Funny story with that, the Andouille and BBQ sausage looked the same and we got them mixed up when we smoked them. We thought we had it sorted out and forgot about the mix up. Cue a couple months later when DH’s buddy came by and brought his 5 year old daughter. We grilled some of the Chipotle Cheddar and BBQ brats, since his daughter didn’t like spicy. Turned out we gave the poor girl an Andouille sausage instead. She took one bite and that was it. We couldn’t figure out why she said it was spicy until her Dad finally ate the rest of it for her and said it was really spicy. Whoops.
The smoked sausage we made a while back was from rabbits meat, with pig lard added. We made Polish, Chipotle Cheddar, Andouille, and BBQ sausage. The BBQ flavored ones turned out pretty bland, but the others are awesome.
Funny story with that, the Andouille and BBQ sausage looked the same and we got them mixed up when we smoked them. We thought we had it sorted out and forgot about the mix up. Cue a couple months later when DH’s buddy came by and brought his 5 year old daughter. We grilled some of the Chipotle Cheddar and BBQ brats, since his daughter didn’t like spicy. Turned out we gave the poor girl an Andouille sausage instead. She took one bite and that was it. We couldn’t figure out why she said it was spicy until her Dad finally ate the rest of it for her and said it was really spicy. Whoops.
Baymule
Herd Master
Many moons ago when I had rabbits I made rabbit pan sausage and bunny burgers. 
AmberLops
Herd Master
Bunny burgers...it sounds so un-appetizing when you put it that way ha ha!Many moons ago when I had rabbits I made rabbit pan sausage and bunny burgers.
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- #29
JHP Homestead
Loving the herd life
Haha, I was thinking bunny burgers sounded good. I’ll have to try that with the next batch we grind
Baymule
Herd Master
Well it ain't like they were wrapped in fur!Bunny burgers...it sounds so un-appetizing when you put it that way ha ha!
