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WARNING: This is very addictive and fairly easy to make after the first time making it.
Disclaimer - The photo's and smoke story are from a couple of years ago when I made this batch. Reason I am posting old news is a few have requested that I post the directions and pertinent info in a thread here.
Recipe - http://stores.homestead.com/TCurley/...n%20Recipe.pdf
Seasoning - http://stores.curleyssausagekitchen....%2C/Detail.bok
-And I like adding the taste booster - http://stores.curleyssausagekitchen....ing/Detail.bok In fact I add taste booster to every sausage, hot dog, jerky, etc. recipe I make. The taste booster is inexpensive and does increase to the flavor (IMHO).
I have made and smoked quite a bit of different sausages and different venison products.... This venison bacon is basically a 3 day deal and if you decide to try it; it is better than bacon (IMHO warm or cold).
Day 1
Here are pic's of the meat being ground, seasonings mixed in and have it loafed up for a nights stay in the fridge; it is a 36 lb. batch.
Day 2
Here is a pic of the loaves taken out of the pans, on the smoker racks just prior to putting them in the smoker.
After the smoke and loafs of meat are brought near room temp, then we let them cool down to near room temp and put in unused grocery store plastic bags and put them in the fridge overnight to chill.
Day Three
Here are a few pic's of the venison bacon sliced and then packaged.
Next is pic of the bacon cooking on a Holland grill. That is our preference, but many fry it right in the pan like bacon; but we cook regular bacon on the Holland also.
Really close to the best part now.....
How does Emeril say it? "Oh ya, that's what I am talking about baby !!!"
Disclaimer - The photo's and smoke story are from a couple of years ago when I made this batch. Reason I am posting old news is a few have requested that I post the directions and pertinent info in a thread here.
Recipe - http://stores.homestead.com/TCurley/...n%20Recipe.pdf
Seasoning - http://stores.curleyssausagekitchen....%2C/Detail.bok
-And I like adding the taste booster - http://stores.curleyssausagekitchen....ing/Detail.bok In fact I add taste booster to every sausage, hot dog, jerky, etc. recipe I make. The taste booster is inexpensive and does increase to the flavor (IMHO).
I have made and smoked quite a bit of different sausages and different venison products.... This venison bacon is basically a 3 day deal and if you decide to try it; it is better than bacon (IMHO warm or cold).
Day 1
Here are pic's of the meat being ground, seasonings mixed in and have it loafed up for a nights stay in the fridge; it is a 36 lb. batch.
Day 2
Here is a pic of the loaves taken out of the pans, on the smoker racks just prior to putting them in the smoker.
After the smoke and loafs of meat are brought near room temp, then we let them cool down to near room temp and put in unused grocery store plastic bags and put them in the fridge overnight to chill.
Day Three
Here are a few pic's of the venison bacon sliced and then packaged.
Next is pic of the bacon cooking on a Holland grill. That is our preference, but many fry it right in the pan like bacon; but we cook regular bacon on the Holland also.
Really close to the best part now.....
How does Emeril say it? "Oh ya, that's what I am talking about baby !!!"
to you.And I can testify to the best bacon recipie out there I've been making it for a couple years now since you brought it to our attentionin the past .any one who has 'nt tried it should they wont be dissapointed.
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