I made 19# of buckboard bacon over the weekend. Came out very good!



I boned out And saved the top 1/2’s of 4 nice pork butts and cured using Morton’s tender quick, brown sugar and maple sugar In fridge for 8 days. Flipping every 2 days

• Rinsed and soaked for 1/2 hour And patted dry
• put a generous coating of butcher grind black pepper and put on racks overnight in fridge to dry
  -Pulled out to get to room temp in the morning while prepping smoker
• 1 hr no smoke at 130*
• added apple smoke for 8 hours all at the same 130*
  -pulled and let cool and put in bags in fridge for 2 days mellow
• put in freezer for 3-4 hours then sliced and vacuum packed

I made some chili dogs with pepper jack cheese, Jalapeño with ghost pepper cheese sticks, and Willies with pepper jack cheese sticks.
Everything came out Great! Here is the process I used for all of them except I did use a food processor on the hot dog meat.

Jalapeño sticks with ghost pepper cheese
Seasoning from Waltons
Came out excellent!

3 1/2# venison
2 1/2# pork shoulder
1/2# beef fat
1/2 # high temp ghost pepper cheese
1 1/4 cup water
Cure
Waltons jalapeño snack stick seasoning
Carrot fiber for binder

-Grind the meat thru 3/8” plate once then thru 1/8 inch plate twice.
-Add seasoning,cure, water and mix in kitchen aid in batches until very sticky. Then add cheese and carrot fiber and mix well

• stuff into 19mm smoked collagen casings
  Put in fridge overnight
• pull meat out and let get to room temp on racks while smoker warms
  -set smoker to 120* with no smoke and dampers open and put meat in for one hour.
• raise temp to 140* and add smoke.
  And smoke for 2 hours
• raise to 145* for 1 hour
  -get a pot of water on stove to 170* and add snack sticks from smoker and put probe in one and cook until 160* IT is reached.
• put in ice water bath to cool.
  -put on towel and dry then put on racks and let dry for an hour or so
• vacuum pack and put in fridge overnight then put in freezer.
  

PapaSop looks good!! With Beans here in Ohio. Going to make a nice venison vegetable soup sometime this week to use up garden extras.

Parksider that is a nice setup there. And a heck of a weekend

PapaSop said in 1st time around venison summer sausage.:

1GRINDER
Wow, That looks very nice. Recently had the rind effect happen with some snack sticks and once with summer sausage. It was not much, but I think it gave it a bit of a “chew” factor that I really enjoyed. I typically do a 70/30 venison to pork ratio, but that’s just personal preference. I like the extra venison flavor. Looks tasty, time to pull a stick out of the freezer.

Jonathon is right about the water cook though. The last venison summer sausage I did was pulled from smoker after it hit the stall at 145. Put directly in a turkey cooker of water @ 170. Thi[censored] finished temp in 45 minutes. Great time saver. I did not vacuum seal these but went straight to the cooker. I know Jonathon has gone back and forth about this before with Parksider. I think it’s a love-hate thing:wink:

I started doing it the same way with the turkey fryer pot on the stove at 170* without vacuum sealing. what a time saver and the meat was evenly cooked and moist.

PapaSop I use a Hoyt Nitrum compound bow and a Ten Point Crossbow. All depends on the area and stand what bow I use. And use my Winchester Black Shadow 12 GA slug gun for gun week in Ohio.

blackbetty61 after some checking I found a 9mm 3/8” tube that looks like it might work.

Stats77 thanks for the tips!! I can’t wait to try this.

PapaSop that all looks great!!

PapaSop I like the loaves better than the meat sticks a lot of the time. So much more smoke flavor.

rb_sailorman I added a mailbox mod and way better results!!

ND Mike I would like to know the ratio as well. I love the Willies sticks so the ground jerky has me interested

Jamieson22 those sound amazing!! And that outdoors kitchen is the bomb!!

That is amazing!! Good job

What types of wood do you like for cheese?

KillerNoms
I did the mailbox mod several years ago on mine also and I love it.

Denny I use a 8” fillet knife that I usually for fish and it works great for taking the silver skin off.

Very nice!! Can’t wait to see the different meats you make with it.

Jonathon I love Franks!! I put that “stuff” on everything!!! So I am curios to try the buffalo wing sticks.