The LEM Backwoods Venison Bacon Seasoning Cure is all you need to make any lean ground meat into bacon! Making homemade bacon is easier than you think. All you need is your dry rub or wet brine and a little time. Seasons 25 lbs. of meat! So grab some pork bellies and get smokin'!Directions - Use with any ground meat.It is highly recommended to use a blend of 80% lean ground meat and 20% ground pork for best flavor.Dissolve seasoning and cure in waterMix thoroughly with ground meat until tackyLine loaf pan or 2" cake pan with disposable cooking sheetsPack seasoned meat firmly, to avoid air pocketsCover and refrigerate overnightRemove from refrigerator 2 hours prior to cooking or smokingRemove meat from pan. Process in one of the following ways:Smoke in a smoker until internal temperature reaches 165AdegF (Follow manufacturer's directions that came with your smoker).Preheat oven to 200AdegF. Place bacon directly on the oven rack. Use a cookie sheet to catch drippings. Cook unti...