Discussion in 'Roll Call' started by gheid45, Feb 2, 2016.

  1. gheid45

    gheid45 Newbie

    Hello all,

        I have been deer hunting since I was 14. So approximately 50 years or so. I have been processing my own deer, elk, what have you for about half of that time. I have been smoking meat for about 10 years now. Got started when it got so expensive to have summer sausage and snack sticks made. I now have my own smokehouse. It's about the size of a two hole outhouse, so I can smoke lots of meat at the same time. I especially like smoking summer sausage, and venison bacon.  I do differ a little from the recipes I have seen on here for the venison bacon. Instead of mixing the pork and venison together I grind each meat and keep them separate while curing and then layer each meat in the foil pan to finish curing. A layer of pork, a layer of venison, a layer of pork, a layer of venison until the pan is full. I think it looks more like bacon and I have found that it fries much more like bacon also. The taste is the same whichever way you do it. Excellent! Just something I have found that I like doing.
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Welcome to SMF

    Glad to have you on board!
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! There are many DIY builds here, lots to learn.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Looking forward to seeing some of your smokes.

  5. [​IMG]   Good evening and welcome to the forum, from a sunny and cool day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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