This recipe uses Waltons SKU: 4550390220 Sweet Maple Bacon Snack Stick Seasoning,

This recipe is per 1 pound of venison/pork fat.

Source: Self made

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Name: Bologna-Deer, Sweet Maple Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: .84 lb ground venison; 2.6 oz pork fat; 36 grams Sweet Maple Bacon Snack Stick seasoning; 1.13 grams sure cure; 2.27 grams smoked meat stabilizer; 6.8 grams sure gel meat binder; 4 ounces Ice water; 1/3 tsp coarse ground black pepper; 1/6 tsp caraway seed; 2 grams Carrot Fiber

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INGREDIENTS

.84 lb ground venison
2.6 oz pork fat
36 grams Sweet Maple Bacon Snack Stick seasoning
1.13 grams sure cure
2.27 grams smoked meat stabilizer
6.8 grams sure gel meat binder
4 ounces Ice water
1/3 tsp coarse ground black pepper
1/6 tsp caraway seed
2 grams Carrot Fiber

INSTRUCTIONS

PROCESS

Grind pork trim through 1/8 in grinder plate, twice

Grind lean beef and pork through 1/8in grinder plate twice

MIX

Begin mixing lean meats first. While mixing add Seasoning, Sure Gel Meat Binder (or Soy Protein Blend), Sure Cure, and Ice Cold Water. Mix for 5 minutes.

Add ground pork trim and mix for an additional 3 minutes, for a total of 8 minutes of mixing time

STUFF

Stuff into Collagen Ring Bologna Casings. These casings need to be soaked for 15 minutes in water that has a 15% salt content and the water needs to be 15° C (59° F)

NOTE

(If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight)

SMOKEHOUSE SCHEDULE

120F for 30 minutes

130F for 30 minutes (start adding smoke now and throughout entire cook cycle)

140F for 30 minutes

150F for 30 minutes

160F for 30 minutes

170F until internal meat temperature of 160F

Shower final product or place in a ice water bath for 10-20 minutes to set the casings and cool the product

OTHER NOTES

-For Home Processors 2 Qts Will Make Stuffing Easier.

-Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity.

-If your smoker, smokehouse, dehydrator, or oven cannot reach temperatures as low as 120F, just start as low as possible and slowly increase the temperature over time

NOTES

Try adding 1 lb of bacon per 5lbs of meat to increase bacon flavor in finished product.

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Bologna-Deer, Sweet Maple Bacon

.84 lb ground venison
2.6 oz pork fat
36 grams Sweet Maple Bacon Snack Stick seasoning
1.13 grams sure cure
2.27 grams smoked meat stabilizer
6.8 grams sure gel meat binder
4 ounces Ice water
1/3 tsp coarse ground black pepper
1/6 tsp caraway seed
2 grams Carrot Fiber

PROCESS

Grind pork trim through 1/8 in grinder plate, twice
Grind lean beef and pork through 1/8in grinder plate twice

MIX

Begin mixing lean meats first. While mixing add Seasoning, Sure Gel Meat Binder (or Soy Protein Blend), Sure Cure, and Ice Cold Water. Mix for 5 minutes.
Add ground pork trim and mix for an additional 3 minutes, for a total of 8 minutes of mixing time

STUFF

Stuff into Collagen Ring Bologna Casings. These casings need to be soaked for 15 minutes in water that has a 15% salt content and the water needs to be 15° C (59° F)

NOTE

(If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight)

SMOKEHOUSE SCHEDULE

120F for 30 minutes
130F for 30 minutes (start adding smoke now and throughout entire cook cycle)
140F for 30 minutes
150F for 30 minutes
160F for 30 minutes
170F until internal meat temperature of 160F
Shower final product or place in a ice water bath for 10-20 minutes to set the casings and cool the product

OTHER NOTES

1. If you do not use a cure accelerator like Encapsulated Citric Acid or Smoked Meat Stabilizer, then after it has been stuffed into its casing hold in a refrigerator for approximately 12 hours or overnight (Return to text)
-For Home Processors 2 Qts Will Make Stuffing Easier.
-Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity.
-If your smoker, smokehouse, dehydrator, or oven cannot reach temperatures as low as 120F, just start as low as possible and slowly increase the temperature over time

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Nutrition

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Serving Size: 1 Serving (569g)
Recipe Makes: 1 Serving

Calories: 1081
Calories from Fat: 746 (69%)

Amt Per Serving		% DV

	Total Fat 82.9g	111 %
	Saturated Fat 35.4g	177 %
	Monounsaturated Fat 32.1g
	Polyunsanturated Fat 6.9g
Cholesterol 143mg		44 %
Sodium 406.6mg		14 %
Potassium 13.7mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.3g
Protein 82.1g		117 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1081

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