The Bearcarver' has inspired me and I am heading to the lake this weekend and meeting my duck hunting buddies for the white bass run. The plan was to mix the venison with some ground pork shoulder but I have spent the last two days making a paver patio for my Mother-in-Law and forgot to get a shoulder out of the freezer. So I picked up a pound of Bob Evans Zesty Hot breakfast sausage.
This was my MIL's Mother's Day gift from my wife and I. Two days of hard labor
2 1/2 lbs of venison and the lb of of breakfast sausage mixed up and holes punched for the seasonings to get into.
Wet and dry mix.
Again I am following Bearcarver's recipe
http://www.smokingmeatforums.com/t/140364/smoked-mini-bear-loaves-all-beef/30#post_978189
I reduced the wet mix and tenderquick by 50% since I only have 3 1/2 lbs of meat, but used the full amount of the dry spices.
Dry and wet mix into meat and all mixed up
I used loaf pans rather than the 8x8 pans Bear used because that is what I had in the house. Loaf pans loaded and into the fridge.
I will remove from foil pans and place on smoker racks first thing in the morning. Then back to the fridge until tomorrow evening when I will have time to smoke them. More to come ...
This was my MIL's Mother's Day gift from my wife and I. Two days of hard labor
2 1/2 lbs of venison and the lb of of breakfast sausage mixed up and holes punched for the seasonings to get into.
Wet and dry mix.
Again I am following Bearcarver's recipe
http://www.smokingmeatforums.com/t/140364/smoked-mini-bear-loaves-all-beef/30#post_978189
I reduced the wet mix and tenderquick by 50% since I only have 3 1/2 lbs of meat, but used the full amount of the dry spices.
Dry and wet mix into meat and all mixed up
I used loaf pans rather than the 8x8 pans Bear used because that is what I had in the house. Loaf pans loaded and into the fridge.
I will remove from foil pans and place on smoker racks first thing in the morning. Then back to the fridge until tomorrow evening when I will have time to smoke them. More to come ...
