After seeing these bacon posts I had to try this smoke. Basic ingredients -Owens seasonings-pork butt and venison
I ground up 6 pounds of venison and six and a half pounds of pork butt
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
1.5 hours at 130* with no smoke and then apple chips for a few hours and then 4 more hours to hit 145*
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
Packed and thrown in the freezer, each pack weighed about a pound
I fried up the end pieces and this stuff is delicious !
I ground up 6 pounds of venison and six and a half pounds of pork butt
1.5 hours at 130* with no smoke and then apple chips for a few hours and then 4 more hours to hit 145*
Packed and thrown in the freezer, each pack weighed about a pound
I fried up the end pieces and this stuff is delicious !