macneilm
Newbie
Agree with chopsaw. Nothing like meatloaf. Couple of twists on the ground venison bacon.
1. I try and use some pork jowl. First time went with 50% venison and 50% pork jowl. What a greasy mess in the MES 40. But possibly the best ground venison bacon I've ever had. Tough to find pork jowl so I cut it back to maybe 15% jowl, 35% pork butt, 50% venison. Still better than 50% pork butt-50% venison.
2. Tried stuffing it in 3 inch and 4 inch bologna casings. Like this better than the pans. 3 inch perfect for breakfast sandwich on English muffin and 4 inch great on a bagel. Either size works for a great BLT!
I've only tried Curlys.
Is it true bacon? No, put when you fry it up it tastes great. And again like chopsaw says, its a great way to get the most out of the deer we take each year!
1. I try and use some pork jowl. First time went with 50% venison and 50% pork jowl. What a greasy mess in the MES 40. But possibly the best ground venison bacon I've ever had. Tough to find pork jowl so I cut it back to maybe 15% jowl, 35% pork butt, 50% venison. Still better than 50% pork butt-50% venison.
2. Tried stuffing it in 3 inch and 4 inch bologna casings. Like this better than the pans. 3 inch perfect for breakfast sandwich on English muffin and 4 inch great on a bagel. Either size works for a great BLT!
I've only tried Curlys.
Is it true bacon? No, put when you fry it up it tastes great. And again like chopsaw says, its a great way to get the most out of the deer we take each year!
