Venison bacon

[viper125]

Anyone try making venison bacon? Dry as deer are on fat was sitting here trying to think how you could.

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[devo]

http://forum.bradleysmoker.com/index.php?topic=22216.0

[OU812]

What devo said  ;D

I can send ya the seasonings if ya want some,,,,,,,drive by the store every day

They have a maple flavored seasoning too



2/20

[viper125]

Looks very interesting. Never thought of grinding and adding the fat. And the maple spice does sound good. OU812 if you would Id be grateful. Haven't got a deer yet but shouldn't be long now. Just let me know how much and i can send it to you. Or if they have a online store maybe I can do it from here. Hit the link and it was bad.

[OU812]

Try this
http://www.friscospices.com/p-337-hickory-bacon-cure.aspx

The maple
http://www.friscospices.com/p-336-maple-bacon-cure.aspx

They must have changed something on there web site  ::)

I can ship them both for about 3 bucks

Let me know

[Caribou]

Hi Viper,
You can always go the Canadian Bacon route, too.
I just did that with elk eye of round.
Mallard wacker had a CB recipe on the recipe site that has a lot of maple going on.
I tried it on a pork loin and it was really sweet.
Carolyn

[viper125]

Love canadian bacon but not the sweet stuff. Looking for more conventional way right now for the wife. She says Canadian is just Ham! LOL! And whats wrong with ham anyway?
Just got a package in the mail of Honey bacon and Maple bacon spices from OU812! Thanks a lot we'll try this on my first venison I get. It's aground beef style and I never tried that except for jerky. Very nice guy! Thats why i love this place!
Not sure if its feasible or not to take a hunk of venison and inject  or weave beef  fat through it to create bacon. But deninately going to try the ground first.

[viper125]

 Well wouldn't you know I was looking for my Bologna recipe and found the Venison bacon one too! So I may try all three. And see how the store bought compares to the other.
Picked it up some where not sure where. But seems like a good base then add your extras too! I'm posting in case any one else wants it.  The only thing I'm not familiar with is the gelatin and I believe that's for extra binding. So any one have some suggestions while im getting things together. Figure maybe some honey or maple syrup, or even increase the Brown sugar or Pepper.
   I did take the liberty of adding an alternative method for my friends with out smokers to use the oven.


Ground Venison Bacon


Ground Venison Bacon

2   lbs. ground Venison
2   lbs. ground pork (80-20) is good.
3   tbs. coarse salt
1/3 cup brown sugar
1   Tbs. gelatin
7   Tbl. Soy protein
1   tsp cure #1
1   cup ice water

  Making:
Grind pork and venison through a 3/16 plate,
mix with cold water all ingredients and cure.
Mix well and pack into a well oiled or greased 9x9 baking dish.To approx. 1 1/2 to 2 " thick. Or used lined cardboard box.
Let set in the refrigerator 24 hours to set.
Remove from the pans
Place on racks in smoker or oven


Smoking instructions

Smoke @ 120 for 1 hr to dry.
Increase to 130 and start smoke. Continue to increase smoker temp to 150 and smoke for 2 hrs. Finally increase temp to 170 and smoke to an internal of 155. Cool then refrigerate overnight.
Slice and package.

Alternative way.

You can buy meat already ground.
Make as instructed But add 1-2 Tablespoons liguid smoke.
Place in oven on a rack at 120 Degrees for 1 hour.
Increase heat to 130 Degrees for 1 hour.
Increase heat to 150 degrees for 1 hour.
Then increase heat to 170 till done.
Meats done when inside temp reaches 155 degrees.
Place in refrigerator over night
Take out and slice.