I didn't have any Venison on hand, and I had this "Curley's Venison Bacon Kit" laying around, so what the heck:
I just went ahead and bought some Beef & Pork, and put a 50% mixture together of 12 1/2 LBS of each (total 25LBS). Then I split it in half to make it easier to handle. Followed Curley's directions with all the mixing & panning, and put saran wrap in the pan first to make it come out easy. Fridge overnight & into my preheated (130˚) MES in the morning for 1 1/2 hours without smoke. Then bumped it up to 140˚ for 3 hours with my "A-MAZE-N-SMOKER" lit on both ends (to get a whole lot of steady sweet smoke).
Then I took the temp up gradually to 190˚ until I had about 160˚ internal on my probes. After checking that all parts were over 155˚ internal, I removed to cool.
I had to do these in two batches, because of the size of the MES 30. I had a wedding to attend on Saturday, so one batch got done on Friday, and the other on Sunday. On the first batch, I put the meat cakes on the 2nd & 3rd shelves. The one on the 3rd shelf finished 1 1/2 hours before the one on the 2nd shelf.
On the second batch, I put one on the 1st shelf & one on the 3rd shelf. The one on the 3rd shelf again finished 1 1/2 hours before the one on the first shelf.
Here are the pics-----ENJOY!
First half (12 1/2 pounds) ready for seasoning mix:
One of 4 pans ready for overnight rest in fridge:
First two out of the smoker:
All 4 beauties ready for slicing:
Total slices was over 500 slices 1/8" X 2 1/4" X 6 1/2":
Packed, marked, and ready for freezer:
Thanks for lookin',
Edited by Bearcarver - 5/5/15 at 8:57am