Venison Mini-Bear-Loaves

Discussion in 'Wild Game' started by toby bryant, May 8, 2013.

  1. The Bearcarver' has inspired me and I am heading to the lake this weekend and meeting my duck hunting buddies for the white bass run. The plan was to mix the venison with some ground pork shoulder but I have spent the last two days making a paver patio for my Mother-in-Law and forgot to get a shoulder out of the freezer. So I picked up a pound of Bob Evans Zesty Hot breakfast sausage.

    This was my MIL's Mother's Day gift from my wife and I. Two days of hard labor

    2 1/2 lbs of venison and the lb of of breakfast sausage mixed up and holes punched for the seasonings to get into.

    Wet and dry mix.

    Again I am following Bearcarver's recipe
    I reduced the wet mix and tenderquick by 50% since I only have 3 1/2 lbs of meat, but used the full amount of the dry spices.

    Dry and wet mix into meat and all mixed up

    I used loaf pans rather than the 8x8 pans Bear used because that is what I had in the house. Loaf pans loaded and into the fridge.

    I will remove from foil pans and place on smoker racks first thing in the morning. Then back to the fridge until tomorrow evening when I will have time to smoke them. More to come ...
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hey Toby that patio is great!  That's gotta earn you some major points with the wife and the MIL!

    Lookin' good so far on the Bear-Loaves!  Can't wait to see how it turns out...[​IMG]

  3. Out of the pans and onto racks to start drying in the fridge.

    I have several appointments today, but I hope to have these in some TBS by 5:00pm.
  4. Thanks Red! She said it was the best Mother's Day gift ever.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great start, Toby!!!

    You must like it spicier than I do (mine is a little mild), but I'm betting the hunting buddies will love it that way!!!

    Nice Job on the patio too!!!

  6. standing by for more view!! lookin good soo far...[​IMG]
  7. steve-o90

    steve-o90 Fire Starter

    Looks great can't wait to see the end result!!!
  8. Thanks Bear. I like bold favors and heat, the amounts of the dry mix in your recipe didn't seem to be enough to overpower the venison so I thought I would take a chance and leave it all in. The guys are used to me experimenting on them and they haven't complained yet. I really like your spice mixture, it smelled awesome while I was mixing the loaves.
  9. Loaves went into the preheated 140° MES at 4:00pm, I lit the AMNPS with 1 1/2 rows of PMC pellets (should give me around 5 hours of smoke)
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's what I thought-----Everything I make, my Son says,"Needs more heat!"

    I'm sure you & your buddies will like the more spicy mix.

    The only one I know who thinks my stuff is too spicy is Mrs Bear!!!

  11. Two hours in. Turned the MES up to 150°, IT of both loaves is 97°. They are starting to take on some nice color, I have a feeling the guys are gonna like this!
    Last edited: May 9, 2013
  12. Four hours in and now we are seeing that mahogany color. IT are 127° and 129° raised the temp of the MES to 160°
    Last edited: May 9, 2013
  13. 6 hours in, turned the MES up to 170°, IT is 151°
  14. Reached temp at the 7 1/2 hour mark. Just out of the smoker

    Into an ice bath for 10 minutes

    Then back into the Mancave fridge

    If it tastes half as good as it smells I might have found myself a new snack stick recipe!
    Will slice in the morning, be back with final pics then...
  15. holy mother of all that is meat!! hahaa... looks outstanding...i need a snack sampler! [​IMG]
  16. BEAR, YOU ARE THE MAN!!!!!! These loaves have an awesome flavor, this is definitely what I will be stuffing into 19mm collagen casings for hunting season this fall. I am glad I left the extra dry mix spices in, it is the perfect combination of flavor and heat. Kinda like a spicy Slim Jim only waaaaaaaaaaaaaayyyyyyyy better! Ok enough rambling, on with the q-view.

    I also sliced up some smoked extra sharp cheddar and smoked swiss to take along

    And finally ... BEARVIEW!!!!

    Thanks again Bear, for your wonderful recipe. I am sure this will be a hit with the guys. Thanks for looking everyone! Time to head to the lake, WOOOHOOO!!!!
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    Very nice!

  18. bearcarver

    bearcarver Smoking Guru OTBS Member


    That's Great, Toby!!!!

    Next time I do them, I will add more heat "again" too.

    Actually I started out with pretty much the same ingredients as Morton's uses in their Pepperoni recipe, when I made my "Unstuffed Beef Sticks".

    Then when I made my "Bear Logs" I upped the heat.

    Then when I made my "Bear Loaves" and "Mini Bear Loaves", I upped the heat again.

    Still needs more heat next time.

    I'm real glad you like them!!!!

  19. The guys loved the new recipe ...

    ... and we had a good morning in the river
  20. woodcutter

    woodcutter Master of the Pit OTBS Member

    My grandfather used to smoke white bass. I don't have his brine recipe but I remember they were good.

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