Probably not what you’re thinking.
A friend gave me some venison bacon that he made. It was incredible so I decided to try and make some myself. I don’t have any venison left but I did shoot a hog this year and have plenty of pan sausage. I decided to give it a try using the sausage.
I watched several YouTube videos and read recipes on how to make the bacon. They all add spices and some pink cure. I decided not to add anything to the sausage because it already has spices that the processor put in there. Not sure if they put pink cure in it but I wasn’t willing to take a chance on adding that so I skipped that part. I ran the sausage through the grinder to give it a finer grain then pressed it into a square baking dish that is lined with plastic wrap. I put it in the fridge overnight.
I pulled it out of the fridge this morning and let it sit at room temperature for a couple hours. Then I turned it out onto the smoker rack. It was still a little chilly (47*) when I put the temperature probe in it. On the smoker it went.
Most of the recipes called for low heat, ~150*, and gradually increase the smoker temp up to 200*every couple hours until the internal temperature of the meat reached 150-155*. I could not keep the smoker at the lower temps. 180* was as low as I could keep it. The benefit was it did not have to stay on the smoker as long. The benefit was it did not have to stay on the smoker as long. It was still on the smoker for 5 hours. I pulled it with the internal temp got to 147*, wrapped in foil and let it rest. Just like a pork butt or brisket, the internal temperature went up.
Once the loaf cooled, I sliced it. I probably could’ve made the slices a little thicker but they will have to do.
I couldn’t wait to try it so I fried some up.
It was really good! The sausage spices really came through and the smoke gave it a really good flavor without overpowering it. This won’t last too long and I will definitely try this again!
A friend gave me some venison bacon that he made. It was incredible so I decided to try and make some myself. I don’t have any venison left but I did shoot a hog this year and have plenty of pan sausage. I decided to give it a try using the sausage.
I watched several YouTube videos and read recipes on how to make the bacon. They all add spices and some pink cure. I decided not to add anything to the sausage because it already has spices that the processor put in there. Not sure if they put pink cure in it but I wasn’t willing to take a chance on adding that so I skipped that part. I ran the sausage through the grinder to give it a finer grain then pressed it into a square baking dish that is lined with plastic wrap. I put it in the fridge overnight.
I pulled it out of the fridge this morning and let it sit at room temperature for a couple hours. Then I turned it out onto the smoker rack. It was still a little chilly (47*) when I put the temperature probe in it. On the smoker it went.
Most of the recipes called for low heat, ~150*, and gradually increase the smoker temp up to 200*every couple hours until the internal temperature of the meat reached 150-155*. I could not keep the smoker at the lower temps. 180* was as low as I could keep it. The benefit was it did not have to stay on the smoker as long. The benefit was it did not have to stay on the smoker as long. It was still on the smoker for 5 hours. I pulled it with the internal temp got to 147*, wrapped in foil and let it rest. Just like a pork butt or brisket, the internal temperature went up.
Once the loaf cooled, I sliced it. I probably could’ve made the slices a little thicker but they will have to do.
I couldn’t wait to try it so I fried some up.
It was really good! The sausage spices really came through and the smoke gave it a really good flavor without overpowering it. This won’t last too long and I will definitely try this again!
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