We are officially into the month of September, and up here in the Northwoods that means one thing- whitetail bowhunting is almost here! Whether you are a trophy buck hunter or just need an excuse to sit in the woods, once you have some tasty venison this recipe is a great way to utilize it. I have smoked a lot of different jerky recipes and sausages, but as far as venison goes this is by far my favorite. This stuff is a precious commodity in our house, and often used as currency around these parts. Since the entire seasoning kit can be bought online, it’s really a simple process to make. Enjoy!
This recipe comes to us courtesy of Curley’s Sausage Kitchen in Fairbank, Iowa. This recipe makes 25 pounds of bacon.
- Venison & Pork mixture
- 13 lbs. Venison & 12 lbs. Pork,
- 15 lbs. Venison & 10 lbs. Pork, or
- 12 1⁄2 lbs. Venison & 12 1⁄2 lbs. Pork
- 1 bag Venison Bacon Unit (14 oz.)
- 1 oz. Sure Cure.
- 4 cups cold water
- Grind venison and pork once through 1/8th grinding plate.
- Place in mixing pan or meat mixer.
- Add seasoning, water, and cure and mix for 10 minutes. Meat will turn a dark cured color and get real tacky (sticky) Mixing of meat is very important.
- Lay the mixture in a shallow pan with a piece of plastic in it. This helps the meat not to stick to the pan when it is cured.
- Form into a 2 in. thick loaf. Use hands to push down on meat to make a firm texture.
- Cover with plastic and put in refrigerator overnight.
- Carefully turn pan upside down on smokehouse screens so the meat falls out of the pan.
- Set smokehouse temp at 130-140 degrees for 1 to 2 hours or until dry – damper open.
- Set smokehouse temp to 150-160 degrees – damper 1/2 open – smoke 2-3 hours or until you reach your desired color.
- Set smokehouse temp 170-180 degrees – no smoke – damper closed until internal temp is 150 degrees.
- Also, see steam cooking; this cuts cook time in half.
- Refrigerate overnight. Slice, package, and freeze.
Seasoning Storage: To keep seasonings fresh and prevent caking, store in refrigerator or freezer.
That’s it! You’ll need a meat grinder and a smoker, but once you perfect this recipe, you’ll be planning next year’s hunting season just so you can make a batch of this stuff!