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Ok now slicing up all the formed pork bacon. These loaves did alright, I had them on cookie cooling grates in the smoker. Cooking mats would of been nice. I think that's what they are called. Like silicone screen.
Some more pork formed bacon.
All vacuumed pack, ready for the freezer...
Here's the venison sliced up. Sliced on a 45 degree angle to get some wide slices. Was happy with what I could save. Started with 4 pounds. Finished with 2and1/2 Pounds.
Venison during smoke process was falling through the cooking grates two inches or more. The bag on the left is the meat...
Yes, was able to salvaged quit a bit. AB.
MossyMO, Yes you are right on everything. Adding pork fat is a waste. I cut the big piece in half and it turned out ok. Just happy I didn't have a grease fire lol. I did a little taste test and it was pretty good flavor. In a couple of days when I slice...
Well after 5 hours of smoke I had to open smoker door and take a peak. What I found was bottom rack was done internal temp 148. Pulled. The top racked drained onto 2nd. rack and center of formed bacon is way under temp about 110 degrees on 2nd. rack. Switch racks around. Increased heat to 190...