Show Off Your Biggins and Win FREE Gear!
Sunday, December 25, 2016
Thursday, December 22, 2016
Monday, December 19, 2016
Wednesday, December 14, 2016
Friday, December 9, 2016
Wednesday, December 7, 2016
Nothing like some good old fashion Venison Bacon! Read how to make it!!!
PREPARATION
- Day 1: - I 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 !!!
- Day 1: - I 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 !!!
Monday, December 5, 2016
Friday, December 2, 2016
Subscribe to:
Posts (Atom)