Venison Bacon

Discussion in 'BBQ Recipes' started by wapiti777, Nov 8, 2008.


  1. While digging around the web last night, found this on another forum: Venison Bacon; sounds awesome. May give it a try. This guy must be a farmer from North Dakota

    http://www.smokingmeatforums.com/forums/showthread.php?t=5255&highlight=venison+bacon

    There are mutliple pics on the thread, but here is one that may get your stomach going:
    [​IMG]

    Venison Bacon Recipe – 25 lb. batch

    Day 1:

    - I use 50 – (approx. 12.5 lbs) venison to 50 – (approx. 12.5 lbs.) 80/20 pork/fat.
    - I grind these through the grinder once using a coarse grinder plate, and then do a thorough mix of the meats and then grind one more time through the grinder using a fine grinder plate.
    - Then in a tub I add the seasoning to the mix, cure, an ounce of flavor booster and 4 cups of water. This stuff is sticky, reminds me of the perfect meat glue…… The seasoning and flavor booster is a premix that I order from Curley’s Sausage Kitchen online. Then I pack the seasoned meats into tin foil loaf pans (about 2 inches thick, about the width of a slice of bacon) for the meat to set up over night in the refrigerator and firm up. When setting in the fridge, make sure meat is well covered. I use wax paper and set pans on top of each other and will pack 4 or 5 high.

    Day 2:
    - Place meat pan upside down onto your smoking racks and gently remove the meat mixture onto your smoking racks. (This is the point why I like to use tinfoil pans. The consistency of the mixture is very sticky and bending the pans to get the meat loaf mixture out in one piece is easier with a tinfoil pan.)
    - I put it in the smoker at 130 degree’s for an hour with no smoke and damper wide open for drying purposes.
    - Then add smoke and move up to 160 degree’s for 2 hours with the damper half open.
    - Then I remove the smoke and move up to 180 degree for about 4 more hours. I remove it from the smoker when the internal temperature reaches 155 degree’s. I have moved up to 200 degree’s with no problems if getting the internal temp of 155 is taking too long.
    - Take out and let meat cool, then I bag the meat loafs separately and again, refrigerate over night.

    Day 3:
    - Slice meat to your personal bacon thickness preference, package and freeze. Or if you are anxious and hungry, just start cooking it like you would normal bacon !!!

    Here is a link to the site that sells the seasoning:
    http://stores.curleyssausagekitchen.com/-strse-135/Sausage-seasoning,-bacon-ground/Detail.bok
    [​IMG]

    Sounds awesome, could work with elk, bear, too?
     
    #1 wapiti777, Nov 8, 2008
    Last edited by a moderator: Jun 30, 2015 at 5:50 PM
  2. Looks good;).. Cya Slick
     

  3. Had some made at DJ's in White lake was pretty good.......Mack
     

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