Smoked 25 lbs of venison bacon. First time making this. Turned out quite good. Ground venison and pork. Formed in tin foil trays. Set I to the refrigerator overnight to cure and smoked the next day. Cooked to an internal temperature of 155F.
Gday beeman
That looks good
What is the ratio of venison to pork & do you use specific cut of the pork & roughly what % fat of the pork ( meat to fat ratio )
What size plate do you use on the mincer
Any other ingredients
Cheers
As far as the grinder plate. I’m not to sure. I think I did my first grind with my largest one which is 3/8”?? Then after I mixed in the seasonings and water I used a 1/8” plate?
For the spices and cure I ordered that from Walton’s Inc. it’s called imitation bacon. I forget which state they are located in. But I’m only 15 miles of the North Dakota border so I have it shipped to a depot that lots of Canadians use for parcels.