Venison Bacon Seasoning Unit
New and Improved with More Bacon Flavor!!
|Item #||Description||Pack Size|
|998901||Nassau Premium Venison Bacon Unit||5/3.70#Bg/Cs|
|(with real bacon for a heavy bacon flavor)|
|331091||Nassau Regular Venison Bacon Unit||5/3.63# Bg/Cs|
Use: 3.45# of Seasoning and 0.25# Cure for 50# of Venison and 50# of Pork (75% Lean). Add 8lbs of cold water.
Grind venison and lean pork through the hamburger plate once. Add 3.45# seasoning pack, 0.25# of Modern Cure (6.25% nitrite) and up to 8 pounds of cold water with 100# meat block to the mixer and mix until protein extraction occurs. The mixture can be:
- Stuffed into a fiberous casing diameter you wish for the finished product.
- Extrude with the "Bacon Press" or "Jerky Tube" onto wire screens.
- Pack tightly into a paper lined loaf or cake pan - place upside down on wire screen and remove the paper. Cook and smoke on your schedule until internal temperature of 162°F is reached. Cool and cut into pieces or slice and package.