Tracey (WALLE) and I decided it was time to try our hand at smoking some venison bacon. Bought the kit from Curley's and Tracey brought the pork butts. I had some ground venison with pork already mixed in and some elk steaks to grind. That made up 15 pounds and Tracey threw in 10 pounds of pork. We did add a couple of extras. Aside from the kit, we added granulated garlic, onion powder, chipotle powder and the ice water.
I found this picture of a couple of drunks.:noidea:
http://img.photobucket.com/albums/v682/KeithLeiter/More%20Smoker%20Pics/100_1406.jpg
Out of the pan (one of four).
http://img.photobucket.com/albums/v682/KeithLeiter/More%20Smoker%20Pics/100_1420.jpg
Sliced off a few pieces to try.
http://img.photobucket.com/albums/v682/KeithLeiter/More%20Smoker%20Pics/100_1424.jpg
Fried up a few pieces. This is some good stuff!:thumb:

http://img.photobucket.com/albums/v682/KeithLeiter/More%20Smoker%20Pics/100_1426.jpg

Looks great, glad to hear you like it !!!

wow that looks great..i have to try this...:thumb:

This is really easy to make. It's in the fridge waiting to be sliced tomorrow. I don't know why we waited so long to make it.:noidea:

Nice job. Looks great. It's very addictive. Let's see....your splitting it with WALLE......bet it's gone in less than 2 months. Hehe.

That is good stuff. wont last long:thumb:

Great Post.....Keep saying.... Gotta try this stuff :thumb:

poi-nts................

dam, operatin power equipment under the influence eh!!! good lookin creation you and walle made up. bet it tastes dam good too, mebe on some of your toasted sourbread slathered with butter!!! :thumb:

Adding to what Keith has already said - very good right outta the smoker, I can't wait to try it after it has sat over night. Keith hit that stuff will a crazy good aroma of hickory, cherry, maple, and something else I think.

First time I've ever seen/watched a Smoke Vault. Gotta say, I am very impressed with the consistency in temps. Keith got out his owners manual and set the temp.... :lol: .... (had to add this cuz Keith has used the SV so much he was looking at me when he dialed it in.. and damned if he didn't hit within five degrees.. "What?" he says when I asked him how he did that :noidea:) and that baby just stayed there.

Hell of a fun project - :thumb: to Keith for the idea and offering up all of his good equipment for our little experiment!

That looks fantastic guys...It also looks like a great time was had doing it. :thumb: :hail: :hail: :hail:

Great job guys....That stuff is a real hit here in my family...I made 50lbs of it for my aunt and uncle late last year...it even goes great on home made pizza :drooling:

Great job, this must be the official weekend to make Venny Bacon. I did a batch too. I added a pepper crust and it turned out great.
Venny bacon the way to go. :sausage:

Big Guy, we sort of stole your pepper crust idea. Probably could have used a little bit more, but it still came out great. You guys wouldn't believe that big ol' slicer of Tracey's! It took both of us to lift it up to the table. Fortunately, he had built a wheeled rack to transport it from place to place.:faint: Here's a picture of the sliced product. Tracey has one of the slicer. Maybe he'll post it. Thanks for all the encouragement, folks.

http://img.photobucket.com/albums/v682/KeithLeiter/100_1427.jpg

Here are the shots I was able to take - a little out of order with the rest of the post, but Keith hid my camera last night...

Yesterday after sitting in fridge over night and the pepper just drying out a little
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_1104.jpg

First loaf pulled off the smoker
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_1105.jpg

One of the loaves in the slicer - the o'l gal didn't mis a beat and cut through this like budda - much better job than my little o'l Rivel.
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_1106.jpg



Thanks again - one to Keith for the idea and the use of all of his equipment, one to all of you for checking out our project.

where'd all the pics in the first post go ?
just says moved or deleted.

And I guess just to keep up the tradition - any chance of an ingredient list of the venision bacon seasoning ??

that done, looks as good as gunnys :thumb: