Here's a wonderful way to enjoy ground venison... enjoy
1. Mix your ground meat (deer / beef) with all seasons you want (onion, garlic, salt, pepper, cheese, mustard, etc)
2. Place the meat in a large zip lock bag, roll the meat flat. (2.5 Gal deluxe bag for 2 lbs, 1 gal bag for 1 lb)
3. Cut the sides of the bag, leaving the bottom alone. Then open the zip lock
4. Weave bacon and place on top of the meat
5. Flip the bag over so the bacon is now on the bottom
6. Open the bag, roll the meat & bacon into a log with the bacon on the outside (different from picture which had bacon rolled on the inside, we prefer rolling the bacon on the outside, allowing us to cook the bacon while keeping the meat medium (pink) on the inside)
7. Use wooden skewer or long toothpicks to keep the log together
7. Smoke the "meat log" at 200 - 210 degrees until the inside meat temp is done according to your tastes (and meat type). Bacon will be done within 1.5 hrs.
8. Let stand for 10 minutes, then slice according to the desired burger size...
1. Mix your ground meat (deer / beef) with all seasons you want (onion, garlic, salt, pepper, cheese, mustard, etc)
2. Place the meat in a large zip lock bag, roll the meat flat. (2.5 Gal deluxe bag for 2 lbs, 1 gal bag for 1 lb)
3. Cut the sides of the bag, leaving the bottom alone. Then open the zip lock
4. Weave bacon and place on top of the meat
5. Flip the bag over so the bacon is now on the bottom
6. Open the bag, roll the meat & bacon into a log with the bacon on the outside (different from picture which had bacon rolled on the inside, we prefer rolling the bacon on the outside, allowing us to cook the bacon while keeping the meat medium (pink) on the inside)
7. Use wooden skewer or long toothpicks to keep the log together
7. Smoke the "meat log" at 200 - 210 degrees until the inside meat temp is done according to your tastes (and meat type). Bacon will be done within 1.5 hrs.
8. Let stand for 10 minutes, then slice according to the desired burger size...
