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

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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.

 

[cowgirl]

Looks great from here. Let me know if you need a taste tester. :)

 

[smokeguy]

Looks fantastic! How's that bacon taste?

 

[rbranstner]

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

 

[mballi3011]

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

 

[slim]

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

 

[pineywoods]

WOW it all looks awesome

 

[donnylove]

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

 

[slim]

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

 

[donnylove]

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.

 

[donnylove]

P.S. Love the cowbell!

 

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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.