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kzwisconsin We have “how to” videos on most if not all products on Meatgistics. For imityation bacon it is https://meatgistics.waltonsinc.com/topic/434/how-to-make-homemade-imitation-bacon-recipe for others you can look here https://meatgistics.waltonsinc.com/category/16/how-to-make-meat-recipes or the recipes section which is a bit more specific https://meatgistics.waltonsinc.com/category/15/recipes
George T Unless you have a vacuum tumbler you will want to hold it for at least 12 hours to let the cure equalize in the belly or you might end up with uncured spots.
kzwisconsin when I do the bacon, I put just enough water in to make sure the seasoning gets distributed evenly. I put the seasoning in a mixing bowl and whisk in the water so I can pour it onto the meat. Too much water makes it hard to flip the meat lofes onto the smoking rack, they tend to fall apart. That’s my experience
The answers to all your questions are contained in the two charts linked below.
https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart?_=1606602987941
Jonathon, I am about ready to make my first batch of venison snack sticks. I have a lot of bacon that I have cured and smoked and thought I would use it as my fat source, and I have a few questions.
I plan to make a 5# batch.
I read online that venison is about 90/10 and bacon 55/45 lean/fat.
3lb of venison @ 90% = 2.7lb lean
3lb of venison @ 10% = 0.3lb fat
2lb of bacon @ 55% = 1.1lb lean
2lb of bacon @ 45% = 0.9 lb fat
1.2 total fat/5.0lb total meat = 24% fat
Are there any issues with the way I am looking at this?
Would using pork butt and pork fat give me a better result?
David Poole not sure if the stuff that comes on the turkey is rated for it but I know Walton’s sells netting designed for this
I have no idea what the melting point of the plastic netting would be, but I sure wouldn’t want to risk ruining your bird or smoker. If you truly think you want to hang it, butchers twine or even just using some wire would be a much safer bet in my book. In my opinion you’d need to truss the bird up to prevent it from falling apart as it cooks.
Jonathon I’ve only used the dried jalapeños that I’ve purchased from Walton’s and I’ve been surprised how much liquid they absorb. I haven’t taken recorded my additions but it seems like I always underestimate my liquid addition and/or add far too many jalapeños. Lol. I’ll try to take more detailed notes next time around
