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Different way to do venison bacon with pics

post #1 of 6
Thread Starter 
Made up 25 pounds of venison bacon last weekend. Rather than using cake pans as I usually did, these were stuffed into large sandwich meat casings, smoked, and then sliced up. There is 25 pounds between the two casings, so they are probably 12-13 pounds each. Bacon is a pre-mix from Curleys. They probably spent about 11 hours in the smoker or so from start to finish. Here are some pics:




Also did 50 pounds fresh southern style venison sausage links. Here is a pile of em:


Oops I see the date imprint is wrong on the camera.
post #2 of 6
That sure looks tasty. I sure like the color to it. It doesn't have the bacon 'look' like the cake pan does, but it probably tastes just as good.
post #3 of 6
yes it does look tasty, fax me some lol
post #4 of 6
Looks yummy! good jobPDT_Armataz_01_12.gif
post #5 of 6
What I want to know is; How did that beer look after the smoking process? Did the process give it a good bark? When you opened the lid, was there a little liquid smoke ring? Where is the qview????
post #6 of 6
Now that is a great and differant way to do some bacon. I like it and I also like the regular sausage and thats a good amount to.PDT_Armataz_01_37.gif
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