Just made a couple batches of venny bacon.
Done a wet cure and a maple cure.
All in the chiller for next 5 days at least.
What I didn't use in bacon I cut into steak. Just tried a bit as this animal was bow shot and run a fair ways.
Thought it might be chewy as well as a bit rutty.
Couldn't be more wrong. Beautiful cut of meat with a clean delicious tasting fat.
Can't believe this animal had so much fat on him considering where and when he was shot.
Some places he had well over an inch in hard fat.
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