Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it dry. Place the pork belly in a large zip top bag. Smells wonderful, cant wait to try. Yes, if you are using a smaller cut of meat shorten the curing time by about three days and leave in the water bath for 1 hour. … Raw meat materials were cured first with salt and potassium nitrate or sodium nitrite and then ground, stuffed into casings and sausages were smoked and cooked. Read tips, tricks, meat hacks, and get feedback directly from the experts at Walton's. To Marinade Fill a marinade injector with the delicious liquid. The best sausages in Europe were made in years 1950-1990. Curing is traditionally linked with bacon, sausages, and hams, but can be used for many other types of food. Visit the Walton's Learning Center at Meatgistics and join in with the rest of the Walton's Community by asking questions and learn how to make tasty homemade meat snacks. ground ginger, cardamom, olive oil, mace, marjoram, fat, curing salt and 9 more. Combine 2 pounds of Insta-Cure, 1/2 pound of brown sugar and 2.5 gallons of water. #2 Going to use true "fresh" bacon rather than the Wilkes bacon. Beef includes almost three times more cholesterol than venison. Venison contains low fat and calories than beef. Fastest: Roasting and Liquid Smoke Preheat the oven to 200 degrees F. Place the belly, fat side up, on a rack over a roasting pan and roast for 2 to 21/2 hours, until the interior temperature of the meat reaches 150 degrees F. Custom Blended for Wild Game and Domestic Meat. Use a kitchen syringe to inject the brine into 10 to 12 pounds of venison roast. This is my 3rd time curing bacon…my first 2 times were a different recipe and WAY too salty. Do I need to cure the smaller one for less time? Need Help? Last one. Rub the cure all over the belly. If you are conscious about your cholesterol and fat intake, venison is a better option. LEM Cure only contains Sodium Nitrite and does not perform any cold-curing. ground pepper, sugar, mustard powder, curing salt, cured pork and 4 more. Store Hours: 6AM-9PM Crush the black peppercorns under a heavy skillet. Then enjoy some of the best bacon you can get. Start out by combining ground venison with ground pork. The next step to giving bacon that familiar flavor is the addition of smoke. Learn how to make homemade meat snacks like snack sticks, jerky, summer sausage, hams, bacon, and more! I am planning on smoking two different size pork butts. sugar, curing salt, kosher salt, … Curing. Cure for every situation, including sure cure for jerky, snack sticks, summer sausage, etc., and complete cure for meat such as bacon, ham and turkey. Venison is getting from wild game and beef is grown up by a human. Hi Mountain Bacon Cure Instructions (14 lbs of meat x1 tablespoon) + (14x1.25 teaspoon) = 14 tablespoons + 17.5 teaspoons 3 teaspoons = 1 tablespoon 17.5 teaspoons / 3 = 5.83 tablespoons (I rounded up to 6 tablespoons) LEM Backwoods Venison Bacon Cure. Do you have PS Seasonings and Cure, but only want to make a couple pounds of meat? Turned out fantastic!! Don't forget to try the recipe included on each label! We deliver high quality meat processing and jerky making equipment and supplies to the do-it-yourselfer hunter and home processor at a competitive price. 2 tsps of Instacure 1 is enough to cure roughly 10 lbs of sausage or bacon. We use two different types of cure mixtures. Stir until the sugar and cure dissolve. This affected the total salt balance of the sausage. It also contains a different amount of salt than Prague Powder #2. Curing Meat for Sausages. No additives. See more ideas about sausage making supplies, processed meat, how to make sausage. each package for 5 pound of meat includes: 1 package of venison bacon cure; 1 package of jalapeno bacon cure; 1 package of jalapeno summer cured sausage seasonings; 2 encapsulated citric acid flavor enhancers; backwoods jerky seasonings have been delighting customers since 1991. Mix and stuff casing then refrigerate for 3 days gives the correct taste of summer sausage then smoke for 6hr at 180 then 2hr at 220-240 to get up to finish temp 155 ice bath as soon as done drop temp to 80 hang dry over night at room temp enjoy Make multiple injections on all sides of the meat. We invite you to mosey on through, then get your game on and get processing! LEM Cure can be used in making sausage, jerky, bacon or ham. by | Jan 24, 2021 | News | 0 comments | Jan 24, 2021 | News | 0 comments LEM Products | Welcome to the LEM Products Official Pinterest Page! LEM Backwoods Maple Bacon Cure. Used celery powered instead of curing salt. BTW if you don't have access to a smoker you could add some liquid smoke to the cure, and then just hang the slabs in front of a fan till they are dry on the outside. Thanks for sharing your recipe. This mix is ground a second time using the finer die into plastic game bags for freezing. 1 package Backwoods Cured Sausage Seasoning Jalapeno Summer; 1 package Backwoods Cured Sausage Seasoning Smoked; 1 package Backwoods Bacon Cure Venison; 1 package Backwoods Bacon Cure Jalapeno; Important Clauses: This item(s) has been declared as surplus from Fence Depot & More store inventory. I use a $450 LEM meat grinder at home. Find many great new & used options and get the best deals for Brand Backwoods Venison Bacon Seasoning Cure at the best online prices at eBay ... item 7 Bacon Cure Dry Rub LEM Backwoods Original seasons 25 lbs Bacon-Pork Butt-Deer 6 - Bacon ... $22.22. You really need accurate digital scales with equilibrium curing, the whole point is consistent salt flavor and also consistent meat curing results Here is a page I wrote with some digital scales I can recommend.. Evidently, the Wilkes bacon contains some cure/salt already. Posted Sat, Feb 3 2018 7:26PM. 5 packages of lem backwoods seasonings. The wet brine in this recipe is delicious. Homemade Bacon Umami. I first grind up the venison & some bacon using the course die. Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air-dried, and smoked sausages. Quantity: Product Description Rub it on or mix up a wet brine. Add about 1/2 cup of the cure mixture to the bag, just enough to coat all surfaces. We used 10 pounds of ground venison, and combined it with a 12 pound pork butt, which we deboned, cut into chunks, and ground with the medium plate. No. Can be used wet or dry. Fabulous bacon. Ace202 Just pulled off the smoker. Run this wicked infusion through a strainer to remove the flakes of mesquite rub. And while cured meat is less hospitable to many kinds of bacteria, it’s also more delicious. Inject your venison evenly with every drop. Seasoning & Cure Measurements - 1lb Increment: Seasoning Flavor Seasoning Cure 117 PS Breakfast Sausage 1 Tbsp n/a Free shipping. Then mix these two meats together with breakfast sausage seasoning(I buy this at a local butcher shop which is much cheaper than sporting goods store). Blend 182, 12 ounce bag. D First time curing and smoking canadian bacon. LEM Products Official page The Leader In Game Processing LEM Products Direct is a mail order and online company based in West Chester, Ohio. AC Legg's Old Plantation This blend will make a delicious Venison bacon that your family, friends and customers will enjoy. We created a conversion chart to assist you on the amount of seasoning and cure needed to make only one pound of meat. Bacon Cure: I would like to do a pork belly to make bacon, can I do this? LEM BACKWOODS BACON CURE - VENISON - SEASONS 25LBS OF MEAT - Northwoods Wholesale Outlet Reg $12.99      Save $3.00 All you need to make any lean ground meat into bacon! 5 from 1 vote. Your options are endless! When used, the recommended amount is a ratio of 4 oz for each 100 lb (1 kg for each 400 kg) of meat or 0.25% of the total weight of the meat. Blended of Salt, Dextrose, Sodium Phosphates (14.58%), Sugar, Hydrolyzed Corn Protein, Natural Hickory Smoke Flavor, Sodium Erythorbate (1.75%), Spice . Follow these directions to make your own roast venison bacon. . Oct 7, 2014 - Explore LEM Products's board "LEM Tip of the Day", followed by 586 people on Pinterest. 1/2 oz LEM Cure; 1 tbsp whole black peppercorns; Instructions. Rating * Name Email * Review Subject * Comments * UPC: 734494091373. Homemade Bacon Umami. The first type is Sure Cure. Combine all other cure ingredients in a bowl and mix well. 4 Packages of LEM Custom Blended Jerky Seasonings. leggs bacon seasoning. . Mix in with your venison burger, shake on for a dry rub or combine with Olive Oil to really release the flavors. ... And maybe I’ll try venison, trimmed of fat of course. By definition, curing involves the addition of different combinations of salt, nitrites, or sugars to draw out the moisture from the food. Used for venison 22lb and 3lb ground bacon end tips. It is pink in color and contains, salt, sodium nitrite 6.25%, FD & C Red #3 .00099%. We then combined the ground pork and the ground venison and ground it again using the fine plate. Print. Venison includes more vitamins and minerals than beef. Cures 25 lbs. Homemade Bacon Wet Brine.

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