Finally got a chance to try this. I've used Curley's bacon seasoning several times, so I'm comparing it to that. Folks, this stuff is better. The general consensus, so far, is that it tastes more like real bacon.

http://www.smoked-meat.com/forum/showthread.php?t=6290

Butcher & Packer sells all the ingredients needed. They also sell maple flavoring. I was hoping it was a powder. It's not. It's maple flavor on a sugar carrier. So.....

My son and I made two batches and followed Gunny's recipe, with only a few changes. Mixed 50/50 venison/pork. One batch we used the maple sugar instead of brown sugar. One cup of water sounded like a lot, so we used 1/2 cup of water. Not sure if that was a good thing. It was hard to get out of the 8 X 8 disposable pans. I'll play around with that a little more. The maple flavor didn't come through in the end, but everyone liked the taste of the original better though. May play around with that too, not sure.

It held together really well, and sliced any thickness I wanted. Even when shaved. Fried up great too. Gonna bring some to the other members of the hunting party to get their opinions. Maybe a few tweaks, but I have no doubt we'll be making it this way from now on.

Thanks Tom!

OK maybe I gotta try this one...

That's some fine looking bacon, Ray! I've been meaning to try that for a long time, just haven't gotten around to it. Maybe before summer gets here. That would be some good stuff to take camping. BLTs anyone?:thumb:

OK maybe I gotta try this one...

Me as well....nice lookin~! :thumb:

Great looking stuff double R.... I've been wanting to try this & was just about to try it a while ago & it just did'nt happen..... Thanks for reminding us of this great recipe.... poi-nts

Nice Job on the bacon I have to try that this summer

OK maybe I gotta try this one...

I agree, that looked interesting AND delicious!
Unable to get bellies around here for bacon that could be a great alternative.

RowdyRay

Line your pans with ample amount of saran or cling wrap - then the forms will pop right out of the disposable pans. Also makes clean up of those pans a breeze so you can re-use them.

Tanya

Just beautiful RR. Kudos...:drooling:

Fantastic! It's healthier too.

RowdyRay

Line your pans with ample amount of saran or cling wrap - then the forms will pop right out of the disposable pans. Also makes clean up of those pans a breeze so you can re-use them.

Tanya

Didn't think of that. Was thinking more along the lines of Pam or similar spray, but didn't want that to contribute to the taste or end product. We've been doing them in the disposable bread tins. The loaves fit much better in the GOSM. Then we slice them the short way and fits in a pan better too. Might be hard to line those. I'll mess with it a bit more. Thank you, Tanya.


Thanks for all the compliments. Tom did the hard work, I just tested it out. Ground meat bacon has become a favorite with the hunting party. Have to get some to a couple more, but so far everyone says it's better than Curley's. Forgot to add the original post, I'll correct that.

Nice job....I will give this a whirl myself....

RowdyRay
If you and Gunslinger say this is better than Curley's, I have to give it a try; yours looks great !!!

RowdyRay
If you and Gunslinger say this is better than Curley's, I have to give it a try; yours looks great !!!

Mossy, make up a 4 lb. batch and try it. You've made enough to make a good comparison. I'm very pleased with the results.

I really have a great interest in this. It looks great! Sounds awesome! I could get a kick outta that healthy gig too :thumb: Right on Ray, thanks for sharing your results!

Just an update. Everyone has given this the thumbs up around here.

I went up north to help my bro open his trailer for the year. I've got to know most all the other folks up there now. They share their venison goodies with us and so I bring things along too. Gave a couple packages of the vension bacon away to try. Here's a comment my SIL got on her facebook.



Subject: Bacon

Hi Pam! You tell that husband of yours to tell his brother that his venison bacon is fabulous, to die for and anytime he wants to send more our way... we`ll hog her down!!! LOL


Just had to pass this on. Thanks for all the great ideas folks. Couldn't have done it without ya!

Just an update. Everyone has given this the thumbs up around here.

I went up north to help my bro open his trailer for the year. I've got to know most all the other folks up there now. They share their venison goodies with us and so I bring things along too. Gave a couple packages of the vension bacon away to try. Here's a comment my SIL got on her facebook.



Subject: Bacon

Hi Pam! You tell that husband of yours to tell his brother that his venison bacon is fabulous, to die for and anytime he wants to send more our way... we`ll hog her down!!! LOL


Just had to pass this on. Thanks for all the great ideas folks. Couldn't have done it without ya!



I just saw this post. I'm very pleased that you like this recipe Ray. I'm getting ready make a batch of venison bacon for the men's breakfast at church. Hopefully they like it too.

I just saw this post. I'm very pleased that you like this recipe Ray. I'm getting ready make a batch of venison bacon for the men's breakfast at church. Hopefully they like it too.

Thanks for sharing this. It's a big hit around here. Everyone who's tried, loves it. First, they're amazed I can do this. Next, they rave about how good it is. Then, they want the recipe. Lol.

I'm going to play around with it some on the next batch. Had trouble getting it out of the pan, and it wants to sink through the rack in the smoker. Couple others have had the same issues. Saran wrap in the pan will solve the sticking. More gelatin or binder needed? More water to make the gelatin set up? Not sure which way to go yet.

Plan to make this on a grander scale at this fall's deer processing. So I'm hoping to squeeze in another attempt before then. If you come up with any improvements, please let us know.

to me, put all that bacon in a dehydrator.........looks like it would make great jerky

Thanks for sharing this. It's a big hit around here. Everyone who's tried, loves it. First, they're amazed I can do this. Next, they rave about how good it is. Then, they want the recipe. Lol.

I'm going to play around with it some on the next batch. Had trouble getting it out of the pan, and it wants to sink through the rack in the smoker. Couple others have had the same issues. Saran wrap in the pan will solve the sticking. More gelatin or binder needed? More water to make the gelatin set up? Not sure which way to go yet.

Plan to make this on a grander scale at this fall's deer processing. So I'm hoping to squeeze in another attempt before then. If you come up with any improvements, please let us know.

Ray, I bought those LEM jerky drying racks specifically for doing this bacon, and they work great.

You can see the pattern in this picture. I also let the meat cure and setup in the pan for 24 hours. It gives the gelatin time to set.
http://i92.photobucket.com/albums/l2/gunslingertom/Sausage/groundmeatbacon10.jpg

I really didn't want to spend the money on these racks but I really like them. They're durable and versatile.
And definitely use plastic wrap, parchment or wax paper to line the pan.

to me, put all that bacon in a dehydrator.........looks like it would make great jerky

DeejayDebi does that WD. She smokes and slices the loaf as normal, then marinates the slices in a quick teriyaki marinade with a bit of Cajun spice and then smokes the slices again. She said it is the best jerky she has ever eaten. Her is a link from back in the good old days when she posted about it - http://www.smokingmeatforums.com/forum/thread/55678/accidental-jerky

thankx marty

Ray, I bought those LEM jerky drying racks specifically for doing this bacon, and they work great.

You can see the pattern in this picture. I also let the meat cure and setup in the pan for 24 hours. It gives the gelatin time to set.
http://i92.photobucket.com/albums/l2/gunslingertom/Sausage/groundmeatbacon10.jpg

I really didn't want to spend the money on these racks but I really like them. They're durable and versatile.
And definitely use plastic wrap, parchment or wax paper to line the pan.

Thanks, Tom.

I know exactly which racks you speak of. I had 4 of them, with the drip pan. Used them for jerky in the oven, before I got a nice dehydrator and smoker. My son has them now. They work great as cooling racks too.

I'll have to try curing longer. Maybe that's the trick. We did overnight.


DeejayDebi does that WD. She smokes and slices the loaf as normal, then marinates the slices in a quick teriyaki marinade with a bit of Cajun spice and then smokes the slices again. She said it is the best jerky she has ever eaten. Her is a link from back in the good old days when she posted about it - http://www.smokingmeatforums.com/forum/thread/55678/accidental-jerky

Wow, never thought of that. Thicker sliced, maybe? Interesting. Thanks.

Wow, never thought of that. Thicker sliced, maybe? Interesting. Thanks.

we do ground meat jerky all the time. thicker, in my case, is NOT better. tho that also depends on the thickness. momma would start out with 1/4 inch before dehydrating, and, to me, was just abit too thick, thinned this next time, tho, looks like we will be doing this bacon first, THEN making jerky.

we do ground meat jerky all the time. thicker, in my case, is NOT better. tho that also depends on the thickness. momma would start out with 1/4 inch before dehydrating, and, to me, was just abit too thick, thinned this next time, tho, looks like we will be doing this bacon first, THEN making jerky.

I've done a lot of the ground jerky, and I know what you mean. Being that this is already cooked/smoked, then doing it again, I was afraid of it being tough as nails.

I've done a lot of the ground jerky, and I know what you mean. Being that this is already cooked/smoked, then doing it again, I was afraid of it being tough as nails.

well, i will smoke the bacon, but use the dehydrator for the jerky. Plus, will do what marty said about DeeJayMom did, when she did hers. Mariande the bacon abit, before turning into jerky. This i plan on doing. Plus, using a 80/20 mix of store bought ground chuck

well, i will smoke the bacon, but use the dehydrator for the jerky. Plus, will do what marty said about DeeJayMom did, when she did hers. Mariande the bacon abit, before turning into jerky. This i plan on doing. Plus, using a 80/20 mix of store bought ground chuck

Are you going to cure it?

yeah, either tq or #1

when momma does here ground meat jerky, she uses a high mountain jerky kit. Which has cure in it. But I like doing like you did. Make up our own kit.

tough as nails.

sorry,lolol, meant to mention this in the earlier post. BUT, cowboys would make jerky, by placing it under their saddles. Just how tuff do you think THAT was? LOLOLOL. Talk about dental floss......... :lol:

sorry,lolol, meant to mention this in the earlier post. BUT, cowboys would make jerky, by placing it under their saddles. Just how tuff do you think THAT was? LOLOLOL. Talk about dental floss......... :lol:

That is being slow cooked at 99.5° and 101.5°F with no cure. I call that challenging your stomach and possibly having a rider go fetch you old Doc Adams (Gunsmoke) !!! (or did they salt it down till it would float)

you don't think the salt from the horse, will help abit with curing?

you don't think the salt from the horse, will help abit with curing?

Not sure..... I do not know the sodium/water percentage in horses raise off range grass?

nice job Ray!!! missed this the first time around... but like the jerky ideas too... thks for sharing!!!poi-nts