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Out of Smoked Venison Sausage...So....


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Ran the last pack of venison sausage through the smoker last week....sorry no pic's but the camera gave up the ghost and was before I bought a new one.........so I had to decide what was going to be next. Deceided to make a new batch of Hill Billy Bacon. This time I cut the roast into 3 cross wise, and dry cured it for 9 days. Dressed one in Maple Syrup, 1 in Corn Syrup, and one in Honey

 

I then popped it into the smoker:

 

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4 hours later I took it back out:

 

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Looks like this:

 

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NTTF

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I felt compelled to check each of these bacons today, so that I could report back to you all and let you know if I had screwed up and made a bad batch.

 

So into the pan some of each went:

 

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And they cooked merily away:

 

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I am happy to report that they were all wonderful, and that I especially like the honey one ???:angry:

 

Cheers,

NTTF

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