It is that time of year again for all the venison posts to pop up ! I made up 12 pounds of venison bacon using Owens BBQ ground and formed bacon seasoning. I ground up 6 pounds of venison and 6 pounds of pork butt twice through a 1/4 "plate . Packed in 3 -8"x8" aluminum pans. My secret so they dont stick is to layer saran wrap twice in the pan, an east /west and then a north /south direction with overlap.
Let them rest in the fridge for a day and then into the smoker.
Two hours at 130*, then add smoke( 2-3 hrs.) and raise the temp to 170-180. It took about 6 hours more to get to an IT of 142* ,smoker was slow in coming up to the 170ish mark.
Back to the fridge after cooling to rest and then sliced up the next day
Sliced thick (#8 setting) and packaged in one pound servings. Owens seasoning are excellent and highly recommended.Thanks for looking ! CM
Let them rest in the fridge for a day and then into the smoker.
Two hours at 130*, then add smoke( 2-3 hrs.) and raise the temp to 170-180. It took about 6 hours more to get to an IT of 142* ,smoker was slow in coming up to the 170ish mark.
Back to the fridge after cooling to rest and then sliced up the next day
Sliced thick (#8 setting) and packaged in one pound servings. Owens seasoning are excellent and highly recommended.Thanks for looking ! CM
