![]() Put the roast or roasts in a heavy plastic bag and place in the refrigerator for several days. Make multiple injections on all sides of the meat. Use a kitchen syringe to inject the brine into 10 to 12 pounds of venison roast. looking forward to a long lived fellowship here. Combine 2 pounds of Insta-Cure, 1/2 pound of brown sugar and 2.5 gallons of water. be going on tomorrow.Īnd like clock work ill post after pics. How they look? i gave points to for the bacon weve tutorial. i plan on using a sweet brown sugar/garlic rub i make for mine. Smoke on a low heat setting for 4-6 hours, then increase the temperature for a final 1-2 hours until the internal temperature hits 140F. You can order a unit to make a 10 batch, 25 batch, 50 batch or 100 batch. At the end of the curing period, rinse with cold water and pat dry (don't worry if some of the cure remains on the venison). Also included are a step by step mixing and smoking procedures. Put on smoke screens, smoke until fully cooked. Form into 2' loaves and let cure over night. do you guys rub your bacon before smoking a fattie. Mix deer with pork, add seasoning and mix. I dashed the bacon on mine with chocolate habenaro powder. fixings? green onion, mushrooms diced, a red scotch bonnet habenaro fresh from garden diced, 3 tobasco peppers green 1/2ed fresh off plant, monterey colby cubes, motzerella shredded, shake of red pepper flakes and 2 tsp of ground horseradish.ĭang i love it when a plan comes togather. The seasoning & cure was purchased on-line from Curleys Sausage Kitchen. sliced and fried venison bratwurst with a spoon of butter and roasted canned green chilis. This video shows how to make venison bacon. i make my own sausages cuts and jerky every year.
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