![]() ![]() The rind was by far the most amazing part. What is made with LEM's directions feels more like turkey pastrami from a grocery store deli.ĭon't get me wrong, it had great flavor but felt more like a sandwich meat with ham and bacon flavors and traits. My impression was that I would get something like store bought turkey bacon. Doing it again I would go 50/50 because I felt it could use more fat, others do 50/50 and like it, and who wants to use up all of their ground venison in doing a 25 pound batch of bacon where 20 pounds is all venison!? This 80/20 was followed according to LEM's directions. The meat was 80% lean ground venison (no fat added) and 20% ground pork (store bought ground that was 83/17 meat/fat ratio). I think I will stick with 4-5hrs of hickory smoke for this kind of project. The seasoning flavor was good and the smoke flavor was good as well. The Total Cook time was 7hrs (smoke time + non smoke cook time)Īgain, I followed LEM's directions most of the way with just a little deviation. Smoke time 4.5hr at 160F begain to walk temp up at the end to 175F using 100% HickoryĬook time after smoke 3.5hrs at walk up temps of 185, 200, 225, then 245 to get a quick 5 degree raise at the end ![]() Here is what it looked like before it went into the smoker. I will keep everyone posted as to how it turns out and I will add pictures as well. If not I think I can cut the outside off the loaf of bacon meat and hopefully salvage it but man it would suck to lose the rind. Between the two times I think I might have ended up with 30 total minutes of bad smoke rather than Thin Blue Smoke (TBS). I had a bit of a mishap with my pellets catching fire a couple of times. Personally I think I will end up going 50/50 lean venison to fatty pork but I wanted to give the instructions a shot before I go messing with something I have never done before. I followed the directions on the seasoning pack of 80% lean venison and 20% ground pork with fat (pork is at about 83/17 of meat/fat). This is also my first attempt at any GFB, so I am only doing 5 pounds total in case I mess it up. This is for ground formed bacon (GFB) not whole meat sliced bacon. So today I am trying my hand at LEM's Backwood Venison Bacon seasoning. ![]()
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