I have a rather unusual amount of ground Elk lately so I decided to give this a try after seeing it done with venison on the bearded butcher channel. No ratios, no measuring. About a pound of elk, about 1.5lbs of pork belly and maybe a pound or so of beef. Added some kosher salt (no pink curing salt), some BBQ rub, some famous Dave's seasoning, and some real maple syrup. Mixed the hell out of it till the proteins stretched and it got really tacky. Spread it on parchment paper and say overnight to firm up. Flipped onto a wire rack and smoked at 160 for an hour then 250-260ish for 3ish hours till it hit 170ish.
Had some belly left over so I let that roll in the smoker too.
Cut Into slices and fried up. The sugars in the maple burned so cook at low heat.
Not too shabby to eat. Almost like beef jerky 😄 and all meat.
by themanwithgreatpants
3 Comments
I think you made sausage, but it sounds and looks delicious.
Sounds like some great sausage!
My old man used to make the same thing. Different recipe of course but calling it bacon in the sense of its shape and use. I always liked it. Thanks for the nostalgia.