Thank You Roller!!!Looks great Bear will have to try that one...really like the bare view !!!!
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.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!!
Well- that's what I will do also :) Thank you again for the recipe and instructions!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
Thank you again Bear.... They turned out fantastic!! Just got done trying some, and that's willpower - waited 1 1/2 days. Thanks!!Well- that's what I will do also :) Thank you again for the recipe and instructions!
That's Great !!!Thank you again Bear.... They turned out fantastic!! Just got done trying some, and that's willpower - waited 1 1/2 days. Thanks!!
Thank You Very Much, BT !!!You never fail to amaze me. Fantastic job on these.
Thanks A Bunch, Frosty!!!Looks great Bear!!! Nothing but perfection coming from your place.
Hi 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
Not like Jerky or Spam.
What is the texture of these? It looks like it's not hard like beef jerky. More like a "spam" texture? Thanks.
Thank You Justin!!Bear, those look amazing & really tasty.... I really have to make some of this for hunting snacks this year !
Thanks Greywolf !!
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