spices/ seasoning for venison bacon? - Smoking Meat Forums
网页2014年5月6日 · 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:
Ground venison with bacon as fat? - Smoking Meat Forums
网页2013年11月26日 · when I make deer burger I use 10 lb deer , 1 lb bacon , 1 1/2 -2 lb beef suet ..... makes the best deer burger ! beef suet has a lot of flavor . People who claim they dont like deer will eat this burger grilled and never believe they are eating deer .
Formed Bacon Recipe - Smoking Meat Forums
网页2018年5月11日 · 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.
Venison Bacon | Smoking Meat Forums - The Best Smoking Meat …
网页2007年6月8日 · Venison Bacon Recipe – 25 lb. batchDay 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.
Venison Bacon | Smoking Meat Forums - The Best Smoking Meat …
网页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 ...
LEM's Venison Bacon, Ground Formed Bacon QView Included
网页2017年1月8日 · 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).
Venison Bacon | Smoking Meat Forums - The Best Smoking Meat …
网页2013年2月18日 · 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.
Deer Bacon | Smoking Meat Forums - The Best Smoking Meat …
网页2008年10月10日 · Deer Bacon. Thread starter bowvalley; Start date Oct 10, 2008; Some of the links on this forum allow SMF ...
In Search of Venison Sausage Ideas - Smoking Meat Forums
网页2023年11月29日 · South Louisiana-Yes, it is HOT. Nov 30, 2023. #11. 40% venison/40% Beef (rump, sirloin, chuck....any large cut of beef) / 20% beef fat (preferably brisket fat) grind thru 4.5mm plate and stuff into 1# meat bags. We do 300-350# of grind meat like this every year during our big deer processing week in February.
Ground venison with bacon fat added - Smoking Meat Forums
网页2010年7月28日 · Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. Put meat in stocking bag. Preheat the grill to high. Place the meat onto the rotisserie skewer.