DISPOSABLE ALUMINUM TRAY SIZES RECIPES

Steps:

• Cut the venison and the pork shoulder into grinder sized pieces.
• Set up grinder with a 3/8” plate and grind the meats together.
• Place the ground meat in the fridge while you reset the grinder with a 3/16” plate for a second grind.
• Run the meat through the grinder with the finer plate.
• Set meat in the fridge while you break down the grinder.
• Stir the water, bacon cure and maple cure together and then pour over the meat.
• Mix the meat with your hands until the seasoning is wellincorporated, and the meat becomes tacky.
• In two aluminum ½ pans, pack the meat down, starting in the middle and working it out toward the edges. This will help avoid air pockets.
• Smooth out the tops.
• Wrap with plastic and push the plastic down to cover the meat well.
• Place in the fridge for 24 hours to set the cure.
• The following day, preheat your smoker to 130 degrees.
• Remove the plastic from the top of the bacon and season generously with Bacon Bomb.
• Turn the bacon out onto wire racks and remove the aluminum pans. Season to other side of the bacon with Bacon Bomb.
• Place a meat probe in the thickest part of the bacon.
• Placebaconin the smoker with smoke on.
• Smoker at 130 for 1 hour. Then every hour, increase the temperature of the smokehouse by 10 degrees, until you reach a temperature of 180 degrees.
• Once you reach 180 degrees do not increase the temperature anymore and allow the bacon to cook until it reaches an internal temperature of 155 degrees.
• Remove the bacon from the smoker andallow to rest for 1 hour at room temperature before placing in the fridge to cool overnight.
• In the morning, slice and pan fry the bacon.
• Enjoy!