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venison usually refers to deer meat. bacon is made from pork. Usually from pork belly. sometimes from back straps or front shoulder. if you use the search up above this you will find several bacon recipes. I did make venison breakfast sausage one time. it just involved grinding venison and bacon together. tasted like sage sausage but was dry.
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.
Here is one for venison but you could use goose. VENISON BACON. 3 lbs Venison; 2 lbs fatty pork (or ground pork/pork sausage) 1 T paprika; 1 T garlic powder; 1 T onion powder; 1 tsp black pepper; 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)
We made sandwiches with the bacon slices and I believe it tasted better without frying as there isn't that much fat in LEM's recipe. Plus it was safe to eat at 160F temp. Lessons Learned: - 80/20 lean venison to pork with fat just seems too lean, I will go with more fat usinga 50/50 lean venison to pork with fat ratio next time
Ground Formed Bacon like venison bacon is done the exact same way but just has different seasonings. You would form it into a 1.5-2inch thick loaf and smoke it, then slice it for venison bacon. I tried it and it was ok so I then attempted the Venison Pastrami and WOW I was blown away!
i've tried it both ways ..... I would leave out the bacon before I would leave out the suet thats also 2 1/2 lb of bacon for 10 lbs of deer meat . You can buy suet for $1.00 a pound ..... Most bacon these days is around $4.00 a pound
Buckboard Bacon (Step by Step) NOTE: The following is how I do this particular Smoke. You can do it this way, or many other ways. I'm posting this in Step by Step form in case anyone would like to follow it. Prepping (Day #1): So I started by De-boning the Butts.
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.
Curing Meats In Your Kitchen Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees Fahrenheit internal temperature. Pork chops, spare ribs, chicken and other small cuts of meat can be cured with 1/2 ounce(1 tablespoo
I have been asked to come up with a pineapple sausage recipe. Friends and family enjoy my smoke sausage recipe and say it is very close to the base seasoning used by the Lil' Butcher Shoppe in Hattisburg Mississippi in their pineapple sausage recipe. Might have a go at a batch with some of the extra pork left over from processing day.