After hunting season couple guys in camp wanted venison bacon I told them, I’ll give it try.
Did some research on some posts and I came up with Curley’s. So went all in 25lbs., ground 12lbs venison 13lbs pork butt. Let rest for 12 hours in the frig. Next day out of the aluminum tins brought up to room temp and let dry a bit.
Meanwhile smoker is warming up to 130*-140* got the venison in with no smoke for a hour or two.
Then I bumped the temp up to 150*-160* and applied beechwood for smoke, 2 to 3 later bumped up the temp again to 170* nothing higher... pulled out of smoker at internal temp 152* let rest overnight.
I was so nervous what it’s going to taste like, since I forgot to do a fry test. Fried up some immediately, wow it’s awesome...
The finishing picture the slicing.
I was very happy how it turned out, can’t wait to do more...
Sent from my iPhone using Tapatalk
Did some research on some posts and I came up with Curley’s. So went all in 25lbs., ground 12lbs venison 13lbs pork butt. Let rest for 12 hours in the frig. Next day out of the aluminum tins brought up to room temp and let dry a bit.
Meanwhile smoker is warming up to 130*-140* got the venison in with no smoke for a hour or two.
Then I bumped the temp up to 150*-160* and applied beechwood for smoke, 2 to 3 later bumped up the temp again to 170* nothing higher... pulled out of smoker at internal temp 152* let rest overnight.
I was so nervous what it’s going to taste like, since I forgot to do a fry test. Fried up some immediately, wow it’s awesome...
The finishing picture the slicing.
I was very happy how it turned out, can’t wait to do more...
Sent from my iPhone using Tapatalk
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