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Post by strippitman on Oct 15, 2012 8:29:52 GMT -5
I made a 10 lb. batch of deer bacon from the doe I shot a week ago. I purchased the seasoning and cure from Curley's Sausage Kitchen. I gotta say I really like it. It tastes alot like bacon but has a different texture obviously. I made this batch exactly according to the directions but I have a change I'm going to try for the next batch. The recipe calls for 80% deer to 20% ground pork. This is fine but I think it would be even better to grind straight pork fat into it and give it a little more of a fatty texture like real bacon has. I will most definitely be making this again! Ready for the smoker In the smoker Ready to fry and eat BTW, the summer sausage was excellent too!
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Post by Greenedog on Oct 15, 2012 9:57:15 GMT -5
Glad it worked out for you! I might have to give it a try.
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Post by goosepondmonster on Oct 16, 2012 8:51:28 GMT -5
That looks interesting...and tasty.
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Post by strippitman on Oct 17, 2012 7:18:38 GMT -5
Oh, and the three logs on top are summer sausage I made. The summer sausage turned out to be kick @$$! I cheated this year and bought a hi-mountain jerky summer sausage kit. I gotta say that I'm really big on the hi-mountain prdoucts altogether.
Has anybody else used other brands of kits such as Eastman Outdoors, etc? I'd like to know what the results of these have been.
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Post by fishaholic19 on Oct 17, 2012 19:38:43 GMT -5
BTW, the summer sausage was excellent too! I don't believe you! I'll need a sample first
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