Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: DeerBacon on January 12, 2013, 04:11:00 PM
-
I had great results making venison bacon this year. I just had to share this because I never heard of it before this year. I used Curleys bacon and cure mix, they have easy instructions and good mix ratios. The only cons to this tasty treat is that everyone will be hounding you for more if you share. Anyone else making any? Happy Hunting
(http://i1325.photobucket.com/albums/u636/iowatrad82/1216121215_zps6d3e0892.jpg)
-
I can post directions and some pics of the process if anyone is interested.
-
I'm interested. Great idea. Making my mouth water
-
I used seasonings from http://www.curleyssausagekitchen.com/ so mix ratios will vary due to what you use for seasonings. This is how I made it. First grind deer/pork fat. Then mix water,cure, and seasonings for 10min. Then place in shallow pans lined with wax paper to keep from sticking. Compact to 2" thick loafs in pans. Cover and refrigerate overnight. Then dump loafs onto smoker screens. Smoke at 130-140 for 2hrs damper open. Then 150-160 for 2hrs damper 1/2 open. Then 180 degrees no smoke and damper closed until internal temp is 150 degrees. Refrigerate overnight,slice,enjoy or package and freeze.
(http://i1325.photobucket.com/albums/u636/iowatrad82/1214120033_zps40fa0896.jpg)
This is a pic of the loafs after smoking before I sliced them. Only one loaf per rack in the smoker though. This was a gateway to get the non-venison eaters in my household to start enjoying some of the other venison meals I cook. Don't share any at work cause they will bug you all day and even try to buy it. Great for breakfast or topping off a deer burger.
-
Thanks, I'm definetly going to try this.
-
Can't wait to try it! Thanks for sharing!