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Venison bacon?
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<blockquote data-quote="Lycanthrope" data-source="post: 61793" data-attributes="member: 562"><p>Im pretty sure if you would followed the first link I posted, this is what you were looking for....</p><p></p><p>Curley’s Sausage Kitchen</p><p>708 Collins Rd.</p><p>Fairbank, IA 50629</p><p><a href="http://www.curleyssausagekitchen.com" target="_blank">www.curleyssausagekitchen.com</a></p><p><a href="mailto:curley@curleyssausagekitchen.com">curley@curleyssausagekitchen.com</a></p><p>319-635-2236</p><p>Venison Bacon Recipe – 25# Batch</p><p>(13# Venison 12# Pork) or (15# Venison 10# Pork) or (12 ½# Venison 12 ½# Pork)</p><p>1 bag Venison Bacon Unit - .84#</p><p>1 oz. Sure Cure. -.06#</p><p>4 cups cold water</p><p>Procedure:</p><p>*Grind venison and pork once through 1/8th plate.</p><p>*Place in mixing pan or meat mixer.</p><p>*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</p><p>is very important.</p><p>*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.</p><p>thick loaf. Use hands to push down on meat to make a firm texture. Cover with plastic and put in refrigerator overnight.</p><p>Smoking:</p><p>*Carefully turn pan upside down on smokehouse screens so meat falls out of pan.</p><p>*Set smokehouse temp at 130-140 degrees for 1 to 2 hours or until dry - damper open.</p><p>*Set smokehouse temp to 150-160 degrees - damper 1/2 open - smoke 2-3 hours or until desired color.</p><p>*Set smokehouse temp 170-180 degrees - no smoke - damper closed until internal temp is 150 degrees.</p><p>*Also see steam cooking, this cuts cook time in half.</p><p>*Refrigerate overnight. Slice, package and freeze.</p><p>**5 lb. Batch--.17 lbs. seasoning, sure cure - one level teaspoon (the pink stuff) and 3/4 cup water.</p><p>**Seasoning Storage: To keep seasonings fresh and prevent caking, store in refrigerator or freezer.</p></blockquote><p></p>
[QUOTE="Lycanthrope, post: 61793, member: 562"] 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 [url]www.curleyssausagekitchen.com[/url] [email]curley@curleyssausagekitchen.com[/email] 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. [/QUOTE]
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