Sausage Bacon BLT

For the bacon chub

1. Mix the cubed lean pork and pork fat together on a tray and place in the freezer until thoroughly chilled, 30–45 minutes.

   Then 35 min of waiting

2. Combine the kosher salt, pink curing salt, and C-Bind in a small container and mix well.

3. Grind the chilled meat mixture through a meat grinder fitted with a small die into a large tub or bowl.

4. Add the spice mixture and the ice water to the ground meat and mix vigorously by hand until the meat becomes sticky and forms a tight emulsion, 3–5 minutes.

5. Soak the fibrous casing in warm water to soften, 20 minutes.

   Then 20 min of waiting

6. Pack the emulsified meat into a sausage stuffer and stuff tightly into the prepared fibrous casing, tying off the end securely with butcher's twine.

7. Hang the casing in the refrigerator to cure overnight.

   Then 720 min of waiting

8. Light a cold smoke tube filled with pecan pellets, place the chub in an unheated smoker, and cold-smoke for 5 hours.

   Then 300 min of waiting

9. Seal the smoked chub in a plastic bag and submerge it in a 145°F (63°C) sous vide water bath for 5 hours.

   Then 300 min of waiting

10. Transfer the chub directly into an ice bath to cool completely, then refrigerate until firm.

    Then 120 min of waiting

11. Remove the fibrous casing and slice the chub very thinly using a meat slicer or sharp knife.

For the BLT sandwich

12. Fry the sausage bacon slices in a skillet over medium heat until brown and crispy on both sides, 2–3 minutes per side.

13. Transfer the crispy slices to a paper towel-lined plate to drain.

14. Spread mayonnaise on the toasted bread slices.

15. Layer crispy sausage bacon, lettuce, and tomato slices between the bread to construct each sandwich.

16. Season with black pepper, cut in half, and serve immediately.

17. Ensure the meat and fat stay extremely cold throughout grinding and mixing to prevent the fat from smearing.

18. If a sous vide circulator is unavailable, the chub can be poached gently in warm water held at 150°F (65°C) until an internal temperature of 145°F (63°C) is reached.