Venison Bacon Experiment

Tenpoint5 · March 21, 2009, 11:11:26 AM

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.

FLBentRider · March 21, 2009, 11:30:19 AM

My First thought was - "Send me some for thorough testing and a n a l y s i s.

Roadking · March 21, 2009, 12:10:28 PM

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.

fuzzy3955 · March 21, 2009, 12:20:46 PM

I guess I get the pork belly Good Luck

Fuzzy

Piker · March 21, 2009, 04:42:05 PM

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

sodak · March 23, 2009, 07:07:15 AM

Looking forward to how it turns out as well.

smokeitall · March 23, 2009, 10:40:18 AM

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...

Tenpoint5 · March 27, 2009, 06:15:56 PM

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.

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.

smokeitall · March 27, 2009, 06:45:38 PM

Wow...I'm coming for breakfast.

FLBentRider · March 27, 2009, 07:01:02 PM

That looks great TenPoint!
I'm curious about the flavor of the venison bacon

Go PineWood Derby!

IKnowWood · March 27, 2009, 08:14:27 PM

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.

seemore · March 27, 2009, 09:28:49 PM

Looks good, 10.5! Let us know how it tastes!!!

Tenpoint5 · March 28, 2009, 11:15:14 AM

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!!

Here's the Regular Pork Belly Bacon. Ready to be Vac sealed.

Mr Walleye · March 28, 2009, 11:18:53 AM

Nice job 10.5! ;)

It looks real tasty from here!

Mike

westexasmoker · March 28, 2009, 11:31:06 AM

Looks good to me!

C