Hickory Smoked Venison Bacon.

[viper125]

Well was trying to figure what to do with the remainder 10 lbs of pork and venison that's unthawed. Well Figured I'd do some bacon or spicy sticks. Really love both so couldnt choose. Asked the wife and she said definitely the bacon. She said I made Bologna and still have more deer for the sticks at a later date. So had three choices. My homemade mixture(which I really Like) Or one of two that OU812 sent me. Its the Frisco Brand Honey bacon and the hickory bacon. Got to say he's an awful nice guy. He sent them for me to try. So decided I knew mine, and that hickory sounded real good. Will save the maple for later.
So started with a 50/50 mix of Venison and pork butt. Figuring the heavier pork mixture will give me a little more fat. Something we hillbilly's need from our bacon! LOL! Also decided I was going to emulsify it. As I have always just fine ground it. So out come the trusty Kirby mixer and emulsifier. Now this is fast becoming  my go to tool. As I get so much better mix and quicker. Meat started at 33degrees and was 39 degrees when done. Stopping what I always figured was the hardest part of emulsifying.The larger amount of meat seems to hold the cold and no ice water or ice needed.


As you can see well mixed and now a nice paste.



Also notice every one cut off card board boxes for their molds. But I found this one and did layers with foil separating.

First layer about 4 lbs.



@nd layer about 4 lbs.



3d layer around 2 lbs.



!0 lbs of bacon ready to close top and into refrigerator for the night. Smoke it tomorrow.



Thanks again! U812

[Tenpoint5]

Be making some of this myself here real soon going to try a 80/20 mix with grnd beef in mine

[viper125]

Well I use a 80/20 when I do beef. But venison is just too dry. Even a 70/30 wasn't  much fat. So decided to try 50/50 since I never did. Also it makes the venison go farther. LOL! My neighbor gave me this bad boy. Thought he shot a doe and turned out to be a small buck.Since it was the rut and he don't like meat from bucks he asked if I wanted it. Said it would be way to strong for his sausage.  :D  So I sliced up four or five lbs of my Ring Bologna for him and when I left him and his wife both had some in their mouth's and both hands! LOL! Said from here on in. He'll kill and I make the meats. Now he cant wait to try the bacon and sticks. LOL! Least I can do for the man who gave me his stuffer,grinder,scale and slicer all commercial grade. Well except the stuffer a five lb er enterprise.

[viper125]

Going to try a little some thing different this time. I have 10 lbs of the bacon to smoke and going to add about 7 lbs of cheese to the smoker too! Wife has been buying a few blocks at a time since aldies have had it at 1.49 for 8 oz. So going to smoke the cheese up top and see if the bacon flavor perminates the cheese. Maybe towards the end I'll actually let the bacon drip on the cheese. As I for one has never found Bacon flavor to hurt any thing! ::)  A little Hickory smoke venison bacon cheese. May have found some thing new. But on here I really doubtit! :o

[viper125]

Check out the new Bacon post I did. Posted a few pics.

[OU812]

Check out the new Bacon post I did. Posted a few pics.

Glad to see your trying the seasongs,,,,,,,,,,,,it is really goood

[viper125]

Sure am! Just had to wait till I could get some meat. Plus I wanted venison. Yes they are really good and every one loves it Thank You again.
Paul