SEASONING BACON 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!

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
• Preheat a grill to medium-high heat.
• Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
• When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Combine all ingredients thoroughly.