looking forward to a long lived fellowship here. Start out by finely chopping ½ pound of bacon or pulsing the bacon in a food processor until ground. I use wax paper and set pans on top of each other and will pack 4 or 5 high. Brisket sausage leberkas filet mignon, pig pork prosciutto bacon capicola venison. This helps the burgers hold together when transferring to the stove or grill. When setting in the fridge, make sure meat is well covered. doner venison leberkas sausage boudin fatback beef shank porchetta. Shape into 4 burger patties that are slightly larger than the buns. be going on tomorrow.Īnd like clock work ill post after pics. In a large bowl, mix together the venison, bacon, egg, dijon, Worcestershire, onion powder, garlic powder, salt and pepper.
How they look? i gave points to for the bacon weve tutorial. i plan on using a sweet brown sugar/garlic rub i make for mine. do you guys rub your bacon before smoking a fattie. Day 2: - Place meat pan upside down onto your smoking racks. I dashed the bacon on mine with chocolate habenaro powder. When setting in the fridge, make sure meat is well covered. Then, with clean hands, mix the bacon with 1 pound of ground venison and seasoning until evenly distributed (the bacon adds much-needed fat to the lean venison). fixings? green onion, mushrooms diced, a red scotch bonnet habenaro fresh from garden diced, 3 tobasco peppers green 1/2ed fresh off plant, monterey colby cubes, motzerella shredded, shake of red pepper flakes and 2 tsp of ground horseradish.ĭang i love it when a plan comes togather. Start out by finely chopping pound of bacon or pulsing the bacon in a food processor until ground. sliced and fried venison bratwurst with a spoon of butter and roasted canned green chilis. i make my own sausages cuts and jerky every year.
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