Deer Bacon ~ Mini WSM

Venison Bacon is normally a mix of about half Deer & half Pork, along with seasoning & Cure.

Then it's formed into loaves & smoked to 160°. Then it can be sliced &  fried before eating.

A place on the internet called "Curley's" sells the kits.

If done right it's Great.

Bear

Here's what I was talking about. A lot of guys on this forum used this a few years ago:

Curley’s Sausage Kitchen
708 Collins Rd.
Fairbank, IA 50629 www.curleyssausagekitchen.com [email protected] 319-635-2236

Venison Bacon Recipe – 25# Batch

(13# Venison 12# Pork) or (15# Venison 10# Pork) or (12 1⁄2# Venison 12 1⁄2# Pork) 1 bag Venison Bacon Unit - .84#
1 oz. Sure Cure. -.06#
4 cups cold water

Procedure:

*Grind venison and pork once through 1/8th plate.
*Place in mixing pan or meat mixer.
*Add seasoning water and cue and mix for 10 minutes. Meat will turn a dark cured color and get real tacky (sticky) Mixing of meat

is very important.
*Lay mixture in a shallow pan with a piece of plastic in it. This helps the meat not to stick to pan when it is cured. Form into a 2 in.

thick loaf. Use hands to push down on meat to make a firm texture. Cover with plastic and put in refrigerator overnight.

Smoking:

*Carefully turn pan upside down on smokehouse screens so meat falls out of pan.
*Set smokehouse temp at 130-140 degrees for 1 to 2 hours or until dry - damper open.
*Set smokehouse temp to 150-160 degrees - damper 1/2 open - smoke 2-3 hours or until desired color.
*Set smokehouse temp 170-180 degrees - no smoke - damper closed until internal temp is 150 degrees.
*Also see steam cooking, this cuts cook time in half.
*Refrigerate overnight. Slice, package and freeze.
**5 lb. Batch--.17 lbs. seasoning, sure cure - one level teaspoon (the pink stuff) and 3/4 cup water.
**Seasoning Storage: To keep seasonings fresh and prevent caking, store in refrigerator or freezer. 

RMMurray said:

Wow, thanks Bear. You're a wealth of information. The sliced loaf is what this is, but I'm not sure how it was prepared. I just pulled it off because it was getting kind of crispy looking and I'm letting it cool. It smells okay, but looks horrible.

image.jpg

• rmmurray
• May 16, 2015

Click to expand...

That looks Burnt pretty bad (Black).

Here's one I did from the Curley's kit, back in 2010, but I substituted Beef for the Venison half:

Link:

http://www.smokingmeatforums.com/t/94181/beef-pork-bacon-qview

The Loaf idea is where I got the idea for my "Bear Loaf".

Smoked Bear Loaf (All Beef)     

Smoked Mini-Bear-Loaves (All Beef)              

Bear