The seasoning to make this can be found online from Curley's Sausage Kitchen if you think you may like to try making this.
Day 1
Here are pic's of the meat being ground, seasonings mixed in and have it loafed up for a nights rest in the fridge; this is a 36 lb. batch.
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Day 2
Here is a pic of the loaves taken out of the pans, on the smoker racks just prior to putting them in the smoker.
After the smoke, loafs of meat are brought inside, then we let them cool down to near room temp and then put away sealed in a container, in the fridge overnight to chill.
Day Three
Here are a few pic's of the venison bacon sliced and then packaged.
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Delicious!
Thanks for looking!
