RE: Re: Legal Bacon and sausage?

[Guest guest]

do you know what brand the bacon is Jodi?

Also, if you want turkey bacon, sheltons is legal

>

>Reply-To: pecanbread

>To: pecanbread

>Subject: Re: Legal Bacon and sausage?

>Date: Fri, 30 Dec 2005 23:29:35 -0000

>

>,

>

>I'm not sure whether you have Kroger where you live, but in our health food

>section of Kroger there is bacon that is just pork and salt. No

>sweeteners, no

>preservatives. It's in the frozen case with the " health food " pizzas, etc.

> Since it

>has no preservatives, it's kept in the freezer.

>

>As for sausage, I just make my own with a recipe that someone posted to the

>list. It's fabulous! I'll try to post it soon. You can use ground

>turkey, chicken or

>pork to make it. YUM!

>

>Jody

>mom to -7 and -9

>SCD 1/03

>

>

>

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[Guest guest]

We use this recipe without casings. I get ground pork though. Mixed with the

spices I form them into sausage links and bake them at 230 (F) for 45 minutes.

This way I can refreeze them and/or just cook them in a little oil as a go

along. I can make a whole weeks worth or more in one shot. The last couple

times I've put in a little more salt and a little water and they have come out

really juicy.

As far as the bacon, I'm still looking!

carolfrilegh c.frilegh@...> wrote:

or without casing:

INGREDIENTS

3-1/2 pounds boneless pork butt (do not trim the fat)

1 teaspoon ground black pepper, or to taste

2-1/2 teaspoons salt, or to taste

4 teaspoons rubbed sage

1 tablespoon dried thyme

1-1/2 teaspoons ground savory

1/4 teaspoon ground mace

1/8 teaspoon ground cloves

Cut the pork into thin slices or as directed by the manufacturer of the food

grinder. Pass

through a coarse blade twice. Add the remaining ingredients and toss gently with

your

hands. Take about 1 tablespoon of the mixture and fry in a small skillet. Taste

for

seasoning. (If your are like me, you might have to do this several times before

you get it

right.) Add whatever you like. When you are happy, shape into thin 3-inch round

patties.

Refrigerate until use.

Heat a large skillet over high heat. Depending on the amount of fat in the

sausage, you

will not need to use oil to fry, especially in a nonstick pan. Fry the patties

until well

browned and thoroughly cooked, about 4 minutes per side depending on thickness.

Serve

immediately or keep in warm oven.

Carol f.

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com