Smoked Mini-Bear-Loaves (All Beef)

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All prepped and ready for the smoker tomorrow!! Very excited!

I do have a question Bear (or others) - your instructions say after it reaches temp, to cool it down in cold water.    Do I put the loaves in zip-bags first, or just throw them in the cold water nekkid?? Never did beef stick, so I have nothing to go on.  Thanks!!
 
All prepped and ready for the smoker tomorrow!! Very excited!

I do have a question Bear (or others) - your instructions say after it reaches temp, to cool it down in cold water.    Do I put the loaves in zip-bags first, or just throw them in the cold water nekkid?? Never did beef stick, so I have nothing to go on.  Thanks!!
After removing from smoker, I just throw mine right in a big bowl of cold water "nekkid", until they get down to 100*. Then I rinse them under hot water & dry them off with paper towels. Then into the fridge to mellow out.

Bear
 
After removing from smoker, I just throw mine right in a big bowl of cold water "nekkid", until they get down to 100*. Then I rinse them under hot water & dry them off with paper towels. Then into the fridge to mellow out.

Bear
Well- that's what I will do also :)  Thank you again for the recipe and instructions!
 
Thank you again Bear.... They turned out fantastic!!  Just got done trying some, and that's willpower - waited 1 1/2 days.  Thanks!!
That's Great !!!

I love it when a plan comes together!!!

Bear
 
Your recipe seems easy and sounds delicious! Was wondering, we have probably 30+lbs of venison... we tried making bacon with the last batch of venison meat we had, and we used a jerky seasoning/cure.  it's good, but not great.  We like the fact that these are kind of like beef sticks, which is another thing we would love to make.  But my question is, you used ALL beef with fat?  We have the venison, which we grind and then also add beef fat to, but most other bacon recipes call for 50/50 (venison/pork)...do we only use just venison? I've been having such a hard time trying to find an actual recipe for venison bacon that doesn't require pre-packaged seasoning/cure.  We want to actually "make our own"  if you could let me know what you think, that'd be greatly appreciated!! 

Thanks! 

Val
 
 
Your recipe seems easy and sounds delicious! Was wondering, we have probably 30+lbs of venison... we tried making bacon with the last batch of venison meat we had, and we used a jerky seasoning/cure.  it's good, but not great.  We like the fact that these are kind of like beef sticks, which is another thing we would love to make.  But my question is, you used ALL beef with fat?  We have the venison, which we grind and then also add beef fat to, but most other bacon recipes call for 50/50 (venison/pork)...do we only use just venison? I've been having such a hard time trying to find an actual recipe for venison bacon that doesn't require pre-packaged seasoning/cure.  We want to actually "make our own"  if you could let me know what you think, that'd be greatly appreciated!! 

Thanks! 

Val
Hi Val,

If I was going to make something similar to this, but wanting to add Venison, I would go with:

33% Beef (80-20)

33% Pork (Shoulder or Boston Butt meat)

33% Very Well trimmed Venison.

However if I wanted to make it into Venison Bacon, I would go with:

50% Pork (Shoulder or Boston Butt meat)

50% Well trimmed Venison

I would go with the rest of the ingredients percentages per pound of meat just like in this recipe.

I hope this helps,

Bear

BTW:  You should go to Roll Call & introduce yourself so you can be properly welcomed.
 
Bear, those look amazing & really tasty.... I really have to make some of this for hunting snacks this year ! Thumbs Up
 
Bear, those look amazing & really tasty.... I really have to make some of this for hunting snacks this year !
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Thank You Justin!!

Yup, These are Tasty, and so easy to make!!

Bear
 
Bear , I just checked out your mini Bear logs , those look so good . I have to try those with beef and I might try them with venison burg as well
 
 
Bear , I just checked out your mini Bear logs , those look so good . I have to try those with beef and I might try them with venison burg as well
Thanks Greywolf !!

If using Venison, I would recommend mixing it with either 50% Beef, or 40% Pork.

Or add 20% Pork or Beef Fat to the Venison.

Any one of those 3 should work Great.

Bear
 
Thanks Bear, when I used to grind the venison myself I always use 40% pork . Now that I found a butcher shop to  cut my deer I get them to add the pork so all is good  .
 
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