Everything is Quite impressive, you sir have Mad Skills all around.
Thanks SQWIB, I'll take that as a compliment. But I couldn't have done it without plenty of help from the great folks on this site.
We will likely get a few more days in the 70's but it always seems like we get several in the 20's before Christmas but this seems a bit early. At least the deer should start to rut early if this keeps up.
Thanks TheChuck! Good to see some deer hunters on here. I'll be heading even further North next weekend for opening day.
Should be a frosty season with snow on the ground, which is always a good thing. Good Luck to all you deer hunters out there.
Anybody ever smoke venison?
The smoker has worked out great. Much better than I could have ever asked for. It is very easy to keep any temperature you want
and it's a great conversation piece. Of course you are welcome to use my design. I got a lot of the ideas from other similar threads here as well. Let me know if you ever have any questions.
Millionaire's Bacon - For all you Bacon lovers out there (Who's Not, right?) We watched United States of Bacon last night on "Destination America" and couldn't resist trying this recipe. I didn't use the smoker cause it's about zero degrees right now. Just used the oven.
I had Bucky's Fine Meats & Sausage, LLC in Mukwonago slice half of a whole slab at just over 3/8". Great butcher by the way. He gave me a good deal on a whole 12lb slab for $3.99/lb.
Lay out the bacon on a rack inside a tray.
Add a generous amount of course ground pepper.
Dusting of Cayenne Pepper.
Pack the top with a layer of Dark Brown Sugar.
Sprinkle Red Pepper Flakes on top. Will post the finished product later. Cook at 250 for 3-4 hours. It will be a late night and possible heart attack to follow.
After 3 1/2 hrs we have Bacon Candy. OMG, and I never say OMG. We ate half of it before retiring for the evening.
Had a cold bite in the morning but I think it's better hot out of the oven or at least warmed up.
Thanks KillerB! I put it right into the oven afer seasoning. If I did it again, I'd probably cook it at 275 for 3 hours to make it just a little more crunchy. Next batch this weekend. It's addicting, like Bacon Crack.
That's awesome! Thanks for sharing. I might try to get into some local competitions around here this year, just for fun of course, I'm no professional..