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Venison Bacon finished pics - Page 2

post #21 of 27
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post



 

I don't use Hi Mt BBB cure & seasoning, since my first BBB.

 

I use the same stuff I use for curing my Bacon. I didn't last time, but I would give it an extra day or two in curing time than the bacon gets.

 

 

Bear
 

 



I plan on using the last of my hi mt. cure and then will trying some of my own.  I just bought a full pork loin and put two seperate chunks in for cure.  One of them with shooters cure that I got from the wiki and the second with my own for a trial.

 

post #22 of 27
Quote:
Originally Posted by BlueBombersfan View Post


I plan on using the last of my hi mt. cure and then will trying some of my own.  I just bought a full pork loin and put two seperate chunks in for cure.  One of them with shooters cure that I got from the wiki and the second with my own for a trial.


That's the way to do it. Try different ways to find what you like the best.

Just remember not to change too many variables to tell what caused what you liked or disliked.

That's probably the biggest mistake made with things like this.  biggrin.gif

 

 

Bear

 

post #23 of 27

OK I am a dummy but I do not know how ya`ll are calling that loin Bacon ????

post #24 of 27
Quote:
Originally Posted by Roller View Post

OK I am a dummy but I do not know how ya`ll are calling that loin Bacon ????



That's not exactly right. I even said Canadian Bacon myself the one time, but...........

If it's the loin from a pig, it can be made into Canadian Bacon, so you would think if it's from the loin of a deer, it could be called Venison Canadian Bacon, but it isn't anything like Canadian Bacon.

So I would have to say even if it's from the loin of a deer, it is Venison Dried Beef, just like it is from a Deer hind quarter. IMO

 

Bear

post #25 of 27

Thanks Bear I can go with that one...

post #26 of 27
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post





That's not exactly right. I even said Canadian Bacon myself the one time, but...........

If it's the loin from a pig, it can be made into Canadian Bacon, so you would think if it's from the loin of a deer, it could be called Venison Canadian Bacon, but it isn't anything like Canadian Bacon.

So I would have to say even if it's from the loin of a deer, it is Venison Dried Beef, just like it is from a Deer hind quarter. IMO

 

Bear



I was actually pretty surprised that it did end up tasting alot like bacon.  It tasted the same as the Buck Board Bacon I made with the pork shoulder.  I brought the temp to 140 only and still fry it in a pan until it is a little crispy.  When I told the wife to try it I didn't tell her what it was or what the cure was and she was positive it was pork bacon.   

post #27 of 27

Good Luck


 

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