Ok here is the experiment. I was starting the cure for some Triple Maple Bacon (Pork). I had two slabs of Venison bacon taken off the ribcage on the backside by the flank. There isn't a lot of fat on these and the fat meat layering is there like pork. So I said to myself "Self" I wonder what this would be like cured the same way as pork? The two slabs that i have are now in the week long curing phase with a pork belly. Will probably smoke next Saturday morning.
Any thoughts or input? I will post pictures of how all this looks if I can remember to take them.
My First thought was - "Send me some for thorough testing and a n a l y s i s.
Then send me the rest of the SUM for a n a l y s i s.
I think you going to have some might fine venison bacon.
I guess I get the pork belly Good Luck
Fuzzy
Me and my hunting buddies usually end up with a lot of deer each fall and the belly we usually just grind it up for sausage. Looking forward to how it turns out Good LUck. Dave
Looking forward to how it turns out as well.
Yes please let us know how it turns out with pics. I also usually grind mine for sausage and I am very curious how it would be as bacon.
Great idea...
Ok the Bacon has just come out of the smoker and is cooling then will be wrapped in plastic wrap over night before slicing.
This pic is after the week long cure in the fridge. After the rinse and an over night in the fridge. Coming up to room temp. Kind of nervous the Venison looks awful dark almost black. Its Pinewood Derby time Red Racer on the left, SMOKING DUCK on the right. Momma the Den leader hasn't painted her's yet.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8002495.jpg)
Just coming out of the smoker. Feel better the Venison looks MUCH better. Have to wait until morning to slice and see what everything looks like.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8002496.jpg)
Wow...I'm coming for breakfast.
That looks great TenPoint!
I'm curious about the flavor of the venison bacon
Go PineWood Derby!
Looks great. Big contrast the Venison vs. Pork. Might need to convince a friend who has Venison to trade.
as for the Derby. Great looking cars, your own designs. I am thinking for next year, our Derby is done for this year. My Son came in 3rd place this year, 1st last year. I am working with him more on the scroll saw for more angles and such. I am still doing his weights for him. This year I did the standard scout weight system. Was under. Last time I did a mid to low wheel base washer inset in wood. Next year, I may go to a 50/50 approach to back washer inset to scout kit, to allow for fudge changes. I think the winner this year had to go out of rules and modify axles to much. The sound on the track was a bit to different to all other cars on the track.
Looks good, 10.5! Let us know how it tastes!!!
Sliced everything up this morning. Only got a pic of one of the Venison pieces sliced up. I did fry up a couple of pieces of the venison. NOT BAD AT ALL!! Burnt the first piece it really tasted like burnt bacon!! The second one was better had really great flavor. Neither piece had a great amount of the fat on it, But what they did have didn't have any strange taste to it. I think I might try this again next year. The pieces are smaller and they do shrink up but Hey it worked!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8002501.jpg)
Here's the Regular Pork Belly Bacon. Ready to be Vac sealed.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8002505.jpg)
Nice job 10.5! ;)
It looks real tasty from here!
Mike
Looks good to me!
C
The venison bacon looks good, I never saw venison bacon but have eaten about every type of venison there is in N.A. and can imagine what it's going to taste like.
The pork bacon really looks superb. I can actually smell it all the way from here in Jersey ;D .
I think the best thing to do is send everyone samples ;D
Looks good 10.5 and I GUARANTEE a win from the Smoking Duck mobile. I bet it will even help to pick up chicks! ;D
Looks great, 10.5!!!! We will be up for breakfast tomorrow morning, winter weather or not!!!
Ok quick update. First some bonehead forgot the powdered graphite. I think the cars are just finishing last Sunday's race now.
On the Venison Bacon. THIS BACON MUST BE EATEN WHILE HOT!!!!! When the bacon has been sitting on the table and has cooled off. The flavor completely changes from really great to YUK!!! For some reason the flavor changes to that of RAW VENISON. At least the fat portions do. Does not make for a great start to your day.
Sounds to me like your upset, it happens. Let me guess, all of the venison fat and tallow wasn't removed before you made the Bacon.
Just look back on the Bacon pics, it has to be the tallow left in the bacon.