When I say definition, think high definition TV. I’ve been making Venison Bacon at a ratio of 12# Venison 13# Ground Pork Butt (not lean) and it tastes great but I’ve consistently been disappointed with the way the venison and pork fat seem to blend together. I guess I’d like to see some more ‘chunks’ of pork fat in the finished product. It seems like the smoke/cook kind of blends it all together. I’d like to hear how others do their grind–I’m doing venison once through 1/8 then grind my pork and ground venison through 1/8th again (one handful of each together through the grinder–until all ground). My next try is going to be venison grind twice 1/8 and once on pork through 3/8 hoping that will help unless I learn something new here.
Also, I tend to think finishing to 160 is too high and I read somewhere I believe that if I got to 140 and held for so many minutes it would have the same safety factor. Anyone have insight into this?