Saw this layering method of Ground & Formed bacon and immediately had to thaw some meat and try it! After it was in loaf form and fridged overnight it was very lightly smoked (nieces & nephews request) with hickory and apple. Fridged again overnight before slicing and packaging.


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Same great bacon flavor and layered for the bacon appearance!



Thanks for looking!

Interesting......I'd like to try some.

Do you have any details/links on getting it to the big loaf stage?
Is the white in the middle layer actually a "fat" layer?
Did you use bison or is the "buffalo" just a part of the name?

Curious (nosey) people want to know.

Looks great by the way.

Yeah. Details details details.

Found this video of making ground bacon. They mixed pork butts and deer. I’m thinking mossy just layered the two meats.

The loafs are formed in disposable aluminum pans as they are pliable for removing the loaf of meat. Also lined the aluminum pan with Saran Wrap to eliminate the meat mixture from sticking to the pan.

The layers are seasoned and cured ground pork butt and seasoned and cured ground buffalo (live on a bison ranch), wanted to try give the visual appearance of bacon.

Have been making this Ground & Formed Bacon for 12 or 13 years. Have always mixed it 50/50 with ground pork butt and another meat. To date we ave used beef, venison, buffalo, elk, moose, goose, antelope, pheasant... it is all good!

The Ground & Formed Bacon seasoning has a meat binder in it and also comes with a cure. Directions come with the seasoning and cure, also you can download the directions to look over from the website. http://www.owensbbq.com/sausage-seasonings-jerky-mixes.html



Here is another post where I did the Ground & Formed Bacon mixed and not layered, but in smaller loafs and also in casings.
www.24hourcampfire.com/ubbthreads/ubbthreads.php/ubb/showflat/Number/11819096