Once everything is mixed well place the meat in alluminum foil cake pans
Let the meat set up in the fridge overnight and then dump it onto your smoker racks.
I cook with no smoke at 120 degrees until the internal temp was at 90. I then added enough apple wood to smoke for 4 hours and cranked the heat up to 150. After about 5 hours I cranked the heat up to 175 and took the meat out when the internal temp was 155.
I got some bacon from the processor that i use and i thought he was just messing with me when he said i HAD to get some bacon….and man he was right! i dont know if i could ever go back to eating regular bacon again! BOY ITS GOOOOOD!!!!!!!!!!!
That looks great! I’m curious, your link doesn’t work for me so I went straight to the site. Are you using the “Bacon Ground and Formed” recipe mix or the “Venison Bacon” recipe mix? Thanks, and I look forward to trying it.
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