Sweet. Is that venison loin I smell on the barbie?

we make venison bacon at my work. however we take the venison and mix it with 50/50 picnic trim which is pork thats half fat half meat and some bacon seasonings and liquid smoke and some cure them we make it like a flat loaf the thickness of bacon lt it cure over night and then smoke it the next day. pretty good for being venison, i see so much venison and have to taste every batch that i dont really eat it unless i have to. except at the end of the year when i get a bag full of just tenerloins. some people dont take them out right away and dont want them back at all so we have them.

A standing rule in my group is if I have to gut it I get the tenderloins. Lot of guys in our group grind up everything. I want to cry when I see whole loins heading for the grinder.The loins I get from deerusually get cut up into thirds depending on the deer size and go into a smoker at 170 degrees for about12 hrs. Put different kinds of dry rub on them.Vacumn seal themwhen they are still a little warm and then straight to the freezer.

I also mix all of my venison that I grind with bacon. Get 20 lb. boxes from Korbert for 15 bucks. I like to use the apple smoked version. Then I put in 1 lb of bacon for every 10 lbs of venison.

for all of our summer sausages and snack sticks and stuff we use half venison half pork picnic trim. i bet bacon would be really good ground in

splat i can see what i can do. my company is a corporation ands kinda guard that shit. we can sell the seasonings all mixed up and stuff like that. ill see what i can do tomorrow when im there all day as the supervisor. i make a marinade for the tenerloins and cut them up in little kabob size chunks and tumble them in our vaccum tumbler and then i stick the chunks on a skewer and vaccum pack all the skewers like 4 to a pack and freeze them and then when i go out ice fishing i bring a couple packs for me and my buddies and fire up the grill. im not a fan of the venny chopsor other steaks so much. like i said i deal with it so much the smell and stuff will get to you more than the taste. splat i will look into those recipe.

Hey Splat check out this guy. Has great product. I have tried a few, beginning with the kits you get at Cabelas. A friend of mine makes sausage and told me about this place so started using his product last year you making sausage. http://w​ww.toddsltd.com/. I think he is resonably priced and I think there are some recipes and tips on his website as well. If you need any pointers like temps and stuff let me know. I am not an expert by any stretch of the imagination, but have been doing it for a little while now and am getting better at it.

Will also try out that Allegro and let you know what I think. Should be swimming in backstraps here in about 3 weeks.

splat i have the recipe here with me now but like i said we use a bag of summer sausage seasoning from a company and i have no idea what is in that. i can tell you everything else we put in it but its not gonna help much without the bag of seasoning and the cure. for 25lb batch of summer we use 1 bag of the "seasoning" , .03lbs of black pepper we use finely ground but you could use coarse or cracked, .02lbs of garlic powder, 3/4 of a small styrofoam cup of mustard seedlol and yesour recipe calls for the use of these cups, .06lbs of cure i think its witts speed cure we use, 1 pint of powdered milk as the binder and then 2.5lbs of water. we run our smoke hours at 175 degrees and set our probe alarm for 155 degrees we shut the damper about halfway through and at the end we turn on the cold water shower for about 15 minutes. if you wanted i can sell you everybit of seasoning for it for 20$ for enough to do a 25lb batch this includes everything but meat and casings. our casings are private label so we cant sell those.