Well i have been really busy. Just now i did the last of my processing from last season. Made about 100;bs of venison burger. This was me and two friends deer.
They had about 50 lbs of ground hog me made into sausage. I had all the bellies- rib meat and some neck meat defrosted i just cured.
Just cooked some this morning.
This is the best batch of bacon yet. For the curing i defrosted it patted dry salted ( pink salt & sea salt) Poured some maple syrup over it then placed in a large sealed tub and refrige for 7 days. every other day a shook the tub vigorously.
Now on day two i drained the fluids from the tubs and repeated a light salting and syrup.
Two tubs with about 5 to 8 lbs in
1/4 cup sea spoon on pink for fist salting per tub
light sprinkle next day.
Tonight i slice and pakage it.
Ummm, what about pictures? I'd like to see the process. Or is this a "note to self" post?
Not gonna put the bacon on the smoker?
Tonight when i finish it, slice it, bag it and tag it.
It lunch time still have more to do on the airboat.
About 12.5 lbs The slicer stoped working
