Hickory Bacon Cure

Grinding & Mixing: Grind 5 lbs. of venison using a large-diameter plate. Combine with 5 lbs. of our pre-ground hog jowl, then add the full seasoning package. Mix the meat thoroughly and vigorously until the mixture becomes very sticky—this step is essential for protein bonding to ensure the patties hold together after smoking. Refrigeration: Once mixed, refrigerate the meat for at least 6 hours. Forming Patties: Divide the chilled mixture into three equal portions. Mold each into a large patty, then press and smooth each one until firm and uniform. Place patties on smoker screens. Smoking Process: Drying: Place patties in a smoker preheated to 110°F with vents fully open. Dry for 90 minutes. Smoking Phase 1: Increase smoker temperature to 120°F and smoke for 3 hours. Adjust vents: bottom 1/8 open, top half open. Smoking Phase 2: Raise temperature to 150°F and continue smoking for an additional 2 hours. Final Heat: Remove the smoke pan, close all dampers, and increase temperature to 170°F. Continue heating until internal temperature reaches 140°F. Cooling & Storage: Remove patties from the smoker and refrigerate overnight. Slice and enjoy the next day.