I read Curley's and Owen's ground form bacon recipes and Walton's recipe is little different. Add a lot of pork fat. For a 25 pound batch Recipe calls for 10 pounds of (pork, venison or Beef) and 15 pounds of pork fat. I know fat is our friend for flavor but. Wow. Ok my butcher shop was happy to seal me pork fat. So recipe calls for 2 to 3 ratio meat to fat. I going to do 1 to 1 ratio. Only had 2 pounds of venison so can only make a 4 pound batch of venison bacon. I have 6 pounds of pork shoulder so 12 pound batch of pork bacon. I all ready did the venison with out pictures of process sorry. But here it is plastic rap under the bacon to make it easier to remove and smoke tomorrow. Yes I had to weigh and divide mix, cure and water to match weights of batches.
So on to grinding the pork.
Now that the pork is ground add the seasoning, sure cure and water. Mix for five minutes.
I kept the meat and the pork fat almost frozen. Making it easier to work with. My finger are frozen also LOL. .
Time to grind the fat.
Now mix in the pork fat for 3 minutes.
I lined two more Baking dishes with plastic rap and formed the mixer. Turned out to be about 2 1/2 inch thick (Height).
Well competed the first step, Venison is on the right. Off to the refrigerator over night to cure. Then it will be ready to smoke and turn this into bacon. We'll see how it dose. More pics coming as the process continues.
Ok good morning. I got the smoker out and it is pre heated to 100 degrees. Time to get the formed batches out of the frig and in the smoker.
Managed to put on racks ok, the plastic wrap was great help. Put ground pepper on the middle one. Venison is on the left. I had two cooling racks I used on the bigger loafs. The smaller openings of racks will help keep the meat from wanting to fall through the grates. We'll see.
Loafs are in the smoker. I'll let them dry a little for one hour with out smoke. Temp about 110 degrees.
Hour is up and time to add some smoke. Got my pellet burner out, going to use a mixer of apple and hickory pellets to finish.
Good spot for the pellet burner is lower left hand bottom of my MES 30.
We'll smoke at 145 degrees for one hour. Then turn the temp up to 175 degrees till internal temp of bacon is around145. Walton's recipe says internal temp of 160. Sounds a little high to me. Any one with comments on this?
Well be back later with picks after smoking.
So on to grinding the pork.
Now that the pork is ground add the seasoning, sure cure and water. Mix for five minutes.
I kept the meat and the pork fat almost frozen. Making it easier to work with. My finger are frozen also LOL. .
Time to grind the fat.
Now mix in the pork fat for 3 minutes.
I lined two more Baking dishes with plastic rap and formed the mixer. Turned out to be about 2 1/2 inch thick (Height).
Well competed the first step, Venison is on the right. Off to the refrigerator over night to cure. Then it will be ready to smoke and turn this into bacon. We'll see how it dose. More pics coming as the process continues.
Ok good morning. I got the smoker out and it is pre heated to 100 degrees. Time to get the formed batches out of the frig and in the smoker.
Managed to put on racks ok, the plastic wrap was great help. Put ground pepper on the middle one. Venison is on the left. I had two cooling racks I used on the bigger loafs. The smaller openings of racks will help keep the meat from wanting to fall through the grates. We'll see.
Loafs are in the smoker. I'll let them dry a little for one hour with out smoke. Temp about 110 degrees.
Hour is up and time to add some smoke. Got my pellet burner out, going to use a mixer of apple and hickory pellets to finish.
Good spot for the pellet burner is lower left hand bottom of my MES 30.
We'll smoke at 145 degrees for one hour. Then turn the temp up to 175 degrees till internal temp of bacon is around145. Walton's recipe says internal temp of 160. Sounds a little high to me. Any one with comments on this?
Well be back later with picks after smoking.
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