venison bacon

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crazymoon

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Aug 24, 2014
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Great North Woods, NH
After seeing these bacon posts I had to try this smoke. Basic ingredients -Owens seasonings-pork butt and venison
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I ground up 6 pounds of venison and six and a half pounds of pork butt
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I first tried to layer but ended up w/too much venison left and not enough pork. I had ground both only once so dumped them together and reground and packed in the pans
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1.5 hours at 130* with no smoke and then apple chips for a few hours and then 4 more hours to hit 145*
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Sliced at a #8 setting on the slicer ( maybe 6-7 next time ) I could have packed a bit tighter I guess as there were still air pockets in one pan. Three 8x8 pans total
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Packed and thrown in the freezer, each pack weighed about a pound
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I fried up the end pieces and this stuff is delicious !
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Looks great CM. I only have one pack left.

Thanks for the reminder I need to make more
 
At least this way I guess I get to see what tastes better if they taste different at all so I know for future batches

MD, I am interested in your taste test please keep us informed as to the results.
 
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Thanks all for the replies and kind words,much appreciated and Happy Holidays to all!
 
Nice!!:)
You guys keep doing these, and I'm going to have to.
I haven't done any Venison Bacon in a long time.
Yours looks Great, CM---Like.

Bear
 
Nice looking bacon...
CM, what mix did you use? I tried the cabelas mix and didn't really care for it.
 
Looks great Crazymoon, I love making this stuff, if you get the chance put some in a deep fryer, you'll love it.

Keep up the good work and happy new year!

RHD, My arteries are clogged enough w/out going the deep fried route ! :)
 
Thanks CM. I've heard nothing but great reviews from those that used Owens mix.

I'll have to give it a try.
 
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