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.
Next day sliced and vacuum sealed up the bacon...
Just had to make some bacon, egg and cheese biscuits for breakfast...
Will definitely be making both loafed and cased ground & formed bacon from now on, the round slices are just too handy!
Thanks for looking!