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Message: <blockquote data-quote="Lycanthrope" data-source="post: 61793" data-attributes="member: 562">Im pretty sure if you would followed the first link I posted, this is what you were looking for....Curley’s Sausage Kitchen708 Collins Rd.Fairbank, IA 50629<a href="http://www.curleyssausagekitchen.com" target="_blank">www.curleyssausagekitchen.com</a><a href="mailto:curley@curleyssausagekitchen.com">curley@curleyssausagekitchen.com</a>319-635-2236Venison 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 waterProcedure:*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 meatis 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.</blockquote>

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