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Meatgistics - Walton's - Community

Venison/pork imitation bacon 25# batch

Scheduled Pinned Locked Moved Meat Processing
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  • P Offline
    P Offline
    PeePaw
    wrote on last edited by
    #1

    Hi
    I’m looking for help with my first 25 pound batch of imitation bacon and can’t find out how much water is needed. Can someone steer me to the correct amount of water for the whole batch?
    Also, sounds like a 50/50 ratio of pork is most common?

    Thanks much in advance

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  • blackbetty61B Offline
    blackbetty61B Offline
    blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
    wrote on last edited by blackbetty61
    #2

    PeePaw https://meatgistics.waltonsinc.com/category/16/how-to-make-meat-recipes

    This might help hope I did this right so you can just click on the link to bring you to the recipe

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  • P Offline
    P Offline
    PeePaw
    wrote on last edited by
    #3

    Thanks, I still can’t find the water needed in any of these.

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  • blackbetty61B Offline
    blackbetty61B Offline
    blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
    wrote on last edited by
    #4

    PeePaw https://meatgistics.waltonsinc.com/topic/434/how-to-make-homemade-imitation-bacon-recipe/31

    Try this one…sorry I thought the first link would bring you to imitation bacon recipe

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  • Denny OD Offline
    Denny OD Offline
    Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
    wrote on last edited by Denny O
    #5

    Watching the video, I heard the younger man say at the 2:45 min mark 4.8 oz of water for a 2 pound batch of meet that they were doing. I think I usually use at least 2 oz/pound, but I’d have to check my notes.
    https://www.youtube.com/watch?v=pkarprCyccw&feature=emb_logo

    Denny O's-Smokey Bones
    I'd rather be sit'in in a boat fish'in and thinking about God,
    Than sit'n in church and thinking about fish'in!

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #6

    If you want a product that more closely resembles bacon, you may want to consider adding more pork fat instead of just pork trimmings. The times I have made it, I used 60/40 venison and pork jowls. Pork jowls are mostly fat.

    Paul

    • How hard can it be?
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  • P Offline
    P Offline
    PeePaw
    wrote on last edited by
    #7

    Thanks guys, I think I can take it from here. 2 oz. per pound sounds like a good starting point, no worries.

    Thanks

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  • Denny OD Offline
    Denny OD Offline
    Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
    wrote on last edited by Denny O
    #8

    👍 Yep I think you got it, even go a bit shorter then go from there!

    Denny O's-Smokey Bones
    I'd rather be sit'in in a boat fish'in and thinking about God,
    Than sit'n in church and thinking about fish'in!

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