Maple Bacon Cure

Grind 5 lbs. of venison using a large-diameter plate. Combine with 5 lbs. of our pre-ground hog jowl and add the full seasoning package. Mix vigorously until the meat becomes very sticky—this step is crucial for bonding the proteins and ensuring the product holds together after smoking. Once thoroughly mixed, refrigerate the meat for at least 6 hours. After chilling, divide the mixture into three large portions and form into patties. Mash and shape them firmly until smooth and uniform, then place them on a smoker screen. Smoking Instructions: Dry at 110°F with vents fully open for 90 minutes. Begin smoking at 120°F for 3 hours with vents half open; bottom vent 1/8 open, top vent half open. Increase temperature to 150°F and continue smoking for an additional 2 hours. Remove the smoke pan, close all dampers, and raise the temperature to 170°F. When the internal temperature reaches 140°F, remove from the smoker and refrigerate overnight before slicing.