Im pretty sure if you would followed the first link I posted, this is what you were looking for....
Curley’s Sausage Kitchen
708 Collins Rd.
Fairbank, IA 50629
www.curleyssausagekitchen.com
curley@curleyssausagekitchen.com
319-635-2236
Venison Bacon Recipe – 25# Batch
(13# Venison 12# Pork) or (15# Venison 10# Pork) or (12 ½# Venison 12 ½# Pork)
1 bag Venison Bacon Unit - .84#
1 oz. Sure Cure. -.06#
4 cups cold water
Procedure:
*Grind venison and pork once through 1/8th plate.
*Place in mixing pan or meat mixer.
*Add seasoning water and cue and mix for 10 minutes. Meat will turn a dark cured color and get real tacky (sticky) Mixing of meat
is very important.
*Lay mixture in a shallow pan with a piece of plastic in it. This helps the meat not to stick to pan when it is cured. Form into a 2 in.
thick loaf. Use hands to push down on meat to make a firm texture. Cover with plastic and put in refrigerator overnight.
Smoking:
*Carefully turn pan upside down on smokehouse screens so meat falls out of pan.
*Set smokehouse temp at 130-140 degrees for 1 to 2 hours or until dry - damper open.
*Set smokehouse temp to 150-160 degrees - damper 1/2 open - smoke 2-3 hours or until desired color.
*Set smokehouse temp 170-180 degrees - no smoke - damper closed until internal temp is 150 degrees.
*Also see steam cooking, this cuts cook time in half.
*Refrigerate overnight. Slice, package and freeze.
**5 lb. Batch--.17 lbs. seasoning, sure cure - one level teaspoon (the pink stuff) and 3/4 cup water.
**Seasoning Storage: To keep seasonings fresh and prevent caking, store in refrigerator or freezer.
