A quick search pulled this up on the web. Sounds good.
Day 1:
- use 50 ? (approx. 12.5 lbs) venison to 50 ? (approx. 12.5 lbs.) 80/20 pork/fat.
- I grind these through the grinder once using a coarse grinder plate, and then do a thorough mix of the meats and then grind one more time through the grinder using a fine grinder plate.
- Then in a tub I add the seasoning to the mix, cure, an ounce of flavor booster and 4 cups of water. This stuff is sticky, reminds me of the perfect meat glue?? The seasoning and flavor booster is a premix that I order from Curley?s Sausage Kitchen online. Then I pack the seasoned meats into tin foil loaf pans (about 2 inches thick, about the width of a slice of bacon) for the meat to set up over night in the refrigerator and firm up. When setting in the fridge, make sure meat is well covered. I use wax paper and set pans on top of each other and will pack 4 or 5 high.
Day 2:
- Place meat pan upside down onto your smoking racks and gently remove the meat mixture onto your smoking racks. (This is the point why I like to use tinfoil pans. The consistency of the mixture is very sticky and bending the pans to get the meat loaf mixture out in one piece is easier with a tinfoil pan.)
- I put it in the smoker at 130 degree?s for an hour with no smoke and damper wide open for drying purposes.
- Then add smoke and move up to 160 degree?s for 2 hours with the damper half open.
- Then I remove the smoke and move up to 180 degree for about 4 more hours. I remove it from the smoker when the internal temperature reaches 155 degree?s. I have moved up to 200 degree?s with no problems if getting the internal temp of 155 is taking too long.
- Take out and let meat cool, then I bag the meat loafs separately and again, refrigerate over night.
Day 3:
- Slice meat to your personal bacon thickness preference, package and freeze. Or if you are anxious and hungry, just start cooking it like you would normal bacon !!!
Topic: Venison Bacon (Read 229 times)
