I never was a radish fan, but I do like some good (non-bitter) turnips.
Tried some raw jicama sticks along with carrots and peppers, etc.
I make a great jicama slaw that includes carrots, radishes, sweet peppers, jalapenos and cilantro with a lime vinaigarette. My trouble is finding jicama in a standard grocery store. Reasor's won't carry it because it arrives in marginal condition and they don't have enough sales to support regular orders to a supplier. I haven't tried the various east side of Tulsa markets and only rarely go to Sprouts. Are these my most likely choices to find jicama in Tulsa?
Can't believe there's enough fart fat on a deer to make it worthwhile.
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Yeah I just noticed my error. Sheesh, what a maroon...
Source: https://www.smokingmeatforums.com/threads/venison-bacon.277014/
I’ve made quite a lot over the years . . . probably close to 400 pounds. It is a favorite among family and friends. This year I turned almost half my deer into bacon.
We use either a 60/40 or 50/50 mix if venison to pork. You’ll want more fat content than sausage so that you can get it to sizzle in the pan. I use pork shoulders ground.
Grind venison
Grind pork
Weigh and mix
Add seasoning/cure and mix (I use PS Seasoning Venison Bacon Cure and add more maple seasoning for that extra flavor boost)
Pack it into foil pans like meatloaf. Make it fairly thick in the pan. One time I made the mistake of packing them thin and it made for dryer crumbling end product. Pack it in firmly and squeeze out pockets of air that would cause voids in the final product.
Let cure overnight.
Warm up smoker to about 225. I use a blend of apple and cherry.
Carefully remove the loaf from the foil pan and place it on the rack. Smoke to an internal temp of 140-142
Let them cool and then slice. Vacuum seal and freeze.
Dinner last night: Chicken avacado bacon salad
Breakfast tacos this morning:
Breakfast tacos this morning:
