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Venison Bacon Recipe – 25 lb. batch 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.
Change the 7 pounds of Ground Beef to "3 pounds of ground Venison, and 4 pounds of ground 80/20 Pork (Pork Butt or Shoulder)" Since you're using Instacure #1 Remove the 1 3/4 ounces of TQ, and replace it with 1 1/2 tsp of Instacure #1. Also add 3 TBS of Salt with the Instacure #1. Link:
Michigan. Jun 28, 2018. #3. You could try Bear's recipe for Canadian bacon/dried venison. You can fully cook it to eat cold or finish to the rare side then cook prior to eating it as in bacon, This is what i use to make smoked pork chops from whole loins with and finish in smoker to 145 then just reheat. https://www.smokingmeatforums.com ...
You won't need any suet if you are adding 1 pound of bacon for 4 pounds of venison. You will get a good bacon burger which holds together well w/ plenty of flavor . CM
I smoked them using apple wood pretty much following the directions according to Hi Mountain cure mix: Heat smoker to 150 degrees for 45 min without smoke. Increase temp to 200 deg. and start smoke. Smoke until internal temperature of meat reaches 140 deg. Turn off heatand leave bacon in smoker for 1 hour to cool down.
This is for ground formed bacon (GFB) not whole meat sliced bacon. This is also my first attempt at any GFB, so I am only doing 5 pounds total in case I mess it up. I followed the directions on the seasoning pack of 80% lean venison and 20% ground pork with fat (pork is at about 83/17 of meat/fat).
I tried venison bacon for the first time a few months ago, and after my cousin tried some, had to make more last week before he headed back to Georgia. Just as good as what we had a butcher make, just more work, but way less money. (I forgot to get pics so I am adding ones from the first batch) Finished bacon loaves.
1 tsp cayenne (optional) 2 T kosher salt + 1 tsp #1 Instacure, or 7.5 tsp of Tenderquick. 2 tsp liquid smoke (5 tsp if you are not smoking it) 1 cup non-fat dried milk powder. 1 cup Ice water. Bear's loaf recipe can be put in pans and set overnight in the fridge to firm up then flipped on a rack and smoked.
Wisconsin. Mar 26, 2013. #3. Bearcarver said: High Mountain has a pretty good Venison Bacon. I found it a little bland, and have since made my own "Bear Loaf", but most people love the High Mountain mix. You should know that the mix would be about half Venison & half Pork, from just about any of the mixes. Bear.
Ran out so time for new batch. Last time I went half and half and seemed a bit dry. This time 5# venison, 7# pork butt. 12 1/2# batch of Curly seasoning this time. Just used KA for this small batch.View attachment 525437 Seasoning mixed and packed in saran wrapped 8x8 tins and fringed overnight to cure. View attachment 525438