Different way to do venison bacon with pics

Discussion in 'Sausage' started by point blank, Feb 26, 2010.

  1. point blank

    point blank Fire Starter

    Made up 25 pounds of venison bacon last weekend. Rather than using cake pans as I usually did, these were stuffed into large sandwich meat casings, smoked, and then sliced up. There is 25 pounds between the two casings, so they are probably 12-13 pounds each. Bacon is a pre-mix from Curleys. They probably spent about 11 hours in the smoker or so from start to finish. Here are some pics:




    Also did 50 pounds fresh southern style venison sausage links. Here is a pile of em:


    Oops I see the date imprint is wrong on the camera.
     
  2. That sure looks tasty. I sure like the color to it. It doesn't have the bacon 'look' like the cake pan does, but it probably tastes just as good.
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    yes it does look tasty, fax me some lol
     
  4. timtimmay

    timtimmay Action Team

    Looks yummy! good job[​IMG]
     
  5. caveman

    caveman Master of the Pit SMF Premier Member

    What I want to know is; How did that beer look after the smoking process? Did the process give it a good bark? When you opened the lid, was there a little liquid smoke ring? Where is the qview????
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that is a great and differant way to do some bacon. I like it and I also like the regular sausage and thats a good amount to.[​IMG]
     

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