Venison Bacon

Air dried cured meat and salami recipes

Venison Bacon

Postby Big Guy » Sat Apr 17, 2010 5:25 pm

Venison Bacon

2 lbs. Venison
2 lbs. pork
3 tbs. coarse salt
¼ cup brown sugar
1 Tbs. gelatin
1 tsp, special meat binder
1 tsp cure #1
1 cup ice water
Grind pork and venison through a 3/16 plate, mix with ice water and spices, regrind. Mix well and pack into a 9x9 baking dish . Let set in the fridge overnight to set. Unmold from the baking dish and place in the smoker.
Smoke @ 120 for 1 hr to dry. Increase to 130 and start smoke. Continue to increase smoker temp to 150 and smoke for 2 hrs. Finally increase temp to 170 and smoke to an internal of 155. Cool then refrigerate overnight. Slice and package.



I'm going to give this a try. Here is what I've done so far.

Semi frozen venison chunks and pork trin ready for the grinder

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First grind

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Spice mix added

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second grind

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packed into the molds and going into the fridge overnight

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Tomorrow unmold and smoke, Then let rest in fridge overnight, Monday slicing and packaging. Also sampling

To be continued
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Postby Jaunty » Wed Jul 28, 2010 8:35 pm

What happened, are you ok?! :D
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