Couple more batches- Venison bacon, jerky, and summer sausage

Discussion in 'Sausage' started by point blank, Feb 2, 2010.

  1. point blank

    point blank Fire Starter

    25 pound batch of venison bacon smoked and ready to be sliced:



    Summer sausage batch:


    Venison Jerky on the smoker:

    Forgot to get pics after they were done. It didn't last long.
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great from here. Let me know if you need a taste tester. :) [​IMG]
     
  3. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Looks fantastic! How's that bacon taste?
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks great. I need to quit looking at this site before lunch. I am WAY to hungry now.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything looks good from here too. Now is that bacon a loaf or what???It just looks weird all the same shape and size.??
     
  6. slim

    slim Meat Mopper

    We need details on that bacon asap.....
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    WOW it all looks awesome [​IMG]
     
  8. donnylove

    donnylove Meat Mopper SMF Premier Member

    Time for me to make some more venison bacon too. I ran myself out around the holidays!
     
  9. slim

    slim Meat Mopper

    please pm me or post how to make it....i had some years ago and want to try it out
     
  10. donnylove

    donnylove Meat Mopper SMF Premier Member

    Search for venison bacon under the user name MossyMO (advanced search lets you search for posts by specific members). The way I remember it, he started the venison bacon movement around here and he provided the best information. I use a mix from Curley's Sausuage Kitchen (check'em out online) based on how Mossy did it. Very tasty stuff and really easy to make. If you can't find any of his posts, let me know and I'll walk you through how it works.
     
  11. donnylove

    donnylove Meat Mopper SMF Premier Member

    P.S. Love the cowbell!
     
  12. point blank

    point blank Fire Starter

    yep, the bacon is a ground and formed bacon. Seasoning purchased from Curleyssausagekitchen.com . Basically mix the meat, add seasonings and cure, and push the meat down into a large cake pan and refrigerate overnight. Press the meat out of the cake pan the next day and onto you rsmoker rack, and then follow your smoking process until finished. Store in fridge until next day and then slice, package, and freeze. Works great, very cheap, and very tasty.
     

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