- Feb 2, 2016
- 10
- 14
Hello all,
I have been deer hunting since I was 14. So approximately 50 years or so. I have been processing my own deer, elk, what have you for about half of that time. I have been smoking meat for about 10 years now. Got started when it got so expensive to have summer sausage and snack sticks made. I now have my own smokehouse. It's about the size of a two hole outhouse, so I can smoke lots of meat at the same time. I especially like smoking summer sausage, and venison bacon. I do differ a little from the recipes I have seen on here for the venison bacon. Instead of mixing the pork and venison together I grind each meat and keep them separate while curing and then layer each meat in the foil pan to finish curing. A layer of pork, a layer of venison, a layer of pork, a layer of venison until the pan is full. I think it looks more like bacon and I have found that it fries much more like bacon also. The taste is the same whichever way you do it. Excellent! Just something I have found that I like doing.
I have been deer hunting since I was 14. So approximately 50 years or so. I have been processing my own deer, elk, what have you for about half of that time. I have been smoking meat for about 10 years now. Got started when it got so expensive to have summer sausage and snack sticks made. I now have my own smokehouse. It's about the size of a two hole outhouse, so I can smoke lots of meat at the same time. I especially like smoking summer sausage, and venison bacon. I do differ a little from the recipes I have seen on here for the venison bacon. Instead of mixing the pork and venison together I grind each meat and keep them separate while curing and then layer each meat in the foil pan to finish curing. A layer of pork, a layer of venison, a layer of pork, a layer of venison until the pan is full. I think it looks more like bacon and I have found that it fries much more like bacon also. The taste is the same whichever way you do it. Excellent! Just something I have found that I like doing.
