Here comes a dumb question....
So after you package it and freeze it, do you thaw and pan fry, or thaw and eat cold like sticks?
Never heard of venison bacon, and I think I may have to give this a try.
Phil
Not a dumb question:
It depends on how you smoke/cooked it.
I take mine to at least 160˚ internal temp.
Then you can eat the slices cold, or fry it very lightly (the way I like it best).
You can even Nuke it for 15 or 20 seconds, just to warm it up a bit.
Either way, everybody loves it!
If you use Curley's mix, it'll look exactly like Minn. Bill's, and I see he sliced his up exactly the way I like it.
Bear