I was blessed this year to harvest 3 deer. So I thought I would try some venison bacon. Here's some pics & descriptions.
2 1/2 lb venison stew meat most of the fat & silver skin removed + 2 1/2 lb pork steak all partially frozen.
1st grind thru .175 dia hole plate, 2nd grind .115 dia hole plate
Making meat paste. I used Walton's imitation bacon unit seasoning,
Just enough to fill 2 8" x 8" x 2" deep aluminum pans lined with plastic wrap.
6 hrs on the smoker, then cooled on wire racks.
Sliced on Beswood slicer about 1/16" thk.
All done ready to vac pak & freeze.
My smoker setup. Homemade smoke generator powered by aquarium pump that my son & I built.
I used 4 lead Therm Pro thermostat to monitor temps. I had a hard time controlling temp as this was done on my 3 season porch with a couple windows open to evac smoke. Outside temp was 30 deg f & wing was gusting to 20 mph. Tried to keep temp between 200 & 250. Exceeded 250 more than a couple times due to wind. Finished product didn't have a real strong bacon flavor, tasted more like summer sausage. Next time I think I will spritz some apple juice on meat while smoking. The exterior was a little "chewy". For 1st time doing this I'm pleased. Any advice is welcome.
2 1/2 lb venison stew meat most of the fat & silver skin removed + 2 1/2 lb pork steak all partially frozen.
1st grind thru .175 dia hole plate, 2nd grind .115 dia hole plate
Making meat paste. I used Walton's imitation bacon unit seasoning,
Just enough to fill 2 8" x 8" x 2" deep aluminum pans lined with plastic wrap.
6 hrs on the smoker, then cooled on wire racks.
Sliced on Beswood slicer about 1/16" thk.
All done ready to vac pak & freeze.
My smoker setup. Homemade smoke generator powered by aquarium pump that my son & I built.
I used 4 lead Therm Pro thermostat to monitor temps. I had a hard time controlling temp as this was done on my 3 season porch with a couple windows open to evac smoke. Outside temp was 30 deg f & wing was gusting to 20 mph. Tried to keep temp between 200 & 250. Exceeded 250 more than a couple times due to wind. Finished product didn't have a real strong bacon flavor, tasted more like summer sausage. Next time I think I will spritz some apple juice on meat while smoking. The exterior was a little "chewy". For 1st time doing this I'm pleased. Any advice is welcome.