Normally just make the ground & formed bacon (venison/pork mix here) in loaves for bacon slices, but decided to stuff some of this batch in casings so we could have round slices for sandwiches. Smoked this batch with a blend of maple, hickory and cherry and when it was done fridged for the night.
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Next day sliced and vacuum sealed up the bacon...
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Just had to make some bacon, egg and cheese biscuits for breakfast...
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Will definitely be making both loafed and cased ground & formed bacon from now on, the round slices are just too handy!
Thanks for looking!
