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Making bacon
Hybrid works! I do ours like that often. I use our cold smoker, because I like that smoke flavoring better than hot only. And then, since we like the texture of the cooked to 150, I put it in the hot smoker. I could just use the oven, but the hot smoker is right there, so...- Miss Piggy
- Post #7
- Forum: Hot Smoked Bacon
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Venison Summer Sausage cold+hot smoked and sous vide pics
Thank you, Warren! I really hope so. :D- Miss Piggy
- Post #9
- Forum: Sausage
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Venison Summer Sausage cold+hot smoked and sous vide pics
We did use a vertical stuffer, but probably not packed tightly enough. I ground all of the meat the coarse die and then through the fine. Hey, if it's possible to mess it up, I can do it! Good thing is that with the sous vide, you can keep the temp low, but leave it in long enough to pasteurize...- Miss Piggy
- Post #7
- Forum: Sausage
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Venison Summer Sausage cold+hot smoked and sous vide pics
Mark, it's probably not packed tight enough as the sous vide logs didn't go past 150. I felt like we were packing them really tight, but apparently not. lol Thank you! The taste is really good. We were impressed with ourselves. ;D- Miss Piggy
- Post #5
- Forum: Sausage
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Venison Summer Sausage cold+hot smoked and sous vide pics
This is what I did times 2: 3 lbs venison 2 lbs pork shoulder 5 T Tender Quick 1 T mustard seed 1 T maple sugar 1 1/2 tsp garlic powder 4 jalapeños, chopped fine 1 tsp aleppo 1/2 tsp sage 1/2 tsp coriander 1/2 tsp nutmeg 1 cup water 1/2 lb high temp cheese The sous vide was done at 150 and the...- Miss Piggy
- Post #3
- Forum: Sausage
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Venison Summer Sausage cold+hot smoked and sous vide pics
We did our first ever venison summer sausage and decided to experiment a bit. We cold smoked all, then hot smoked some to 165 and sous vide some at 150 for three hours. I liked the sous vide the best, but my husband liked both equally. If you have suggestions, please post. There are a few little...- Miss Piggy
- Thread
- Replies: 9
- Forum: Sausage
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Maple Sugar Bacon
After I made bacon for the first time, we have trouble going back to commercial, even if it's from the butcher's from our own pigs. I love using maple sugar. Yours looks delicious.- Miss Piggy
- Post #16
- Forum: Hot Smoked Bacon
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Jerky gun
I just made ground venison/bacon jerky with my gun yesterday for the first time. I wasn't counting on us liking it, but we sure do! Kudos on the creativity! I'm going to show my husband. After several pounds, it makes ones hand/arm a bit tired.- Miss Piggy
- Post #9
- Forum: Making Jerky
