Beef or venison bacon?

Discussion in 'Smoking Bacon' started by possumgritz, Jun 13, 2008.

  1. possumgritz

    possumgritz Fire Starter

    I was wondering if anyone had a recipe for buck bacon without using the pre-mixed season packs?
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I beleive cowgirl made a venison bacon mixing her own ingredients, if I recall correctly?
     
  3. possumgritz

    possumgritz Fire Starter

    Cowgirl, You out there?
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

  5. agmeyer

    agmeyer Meat Mopper SMF Premier Member

    [​IMG][​IMG]
    I don't know if this helps; but the local grocer had his own smokehouse and used to cure/smoke briskets and then slice them up across the grain and label as "Beef Bacon". It was very tasty. I can't help with the receipe; only I think he chilled the briskets to almost freezing before slicing. Semper Fi.
     
  6. possumgritz

    possumgritz Fire Starter

    I appreciate the replies! I have made venison bacon using curley's seasonings and loved it. I was wondering if anyone has taken a stab at making ground venison bacon using their own seasonings? I know that curley's seasonings are cheap, but I would like to be able to make it from scratch.
     
  7. luke

    luke Newbie

    I'd be interested in the same. Although Curley's prices are cheap, the shipping to Canada is worth more than the seasoning.......

    So.......anyone???
    Cogirl can you elaborate on "winging the seasoning"??

    Thanks in advance!!
     
  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Did you have any luck finding a recipe?  The shipping is a bit pricey unless you order ALOT!


     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    I will shoot you a pm as soon as I find the recipe I used. :)

    I make buffalo and venison bacon with it.

    I see you already have another post about the bacon. Let me know if you still want the recipe I use! Good luck!
     
    Last edited: Apr 12, 2011
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    For I will try out your recipe if you wouldn't mind!!!
     
     
  11. johnyd

    johnyd Smoke Blower

    I cure my own bacon, using the dry cure method. works for butt, middle ( canadian) or whatever you like.

    I dont have access to any commercial products so make it to an old recipe.

    Per KILO of meat

    18 grams salt (kosher)

    10 grams sugar (un refined or brown)

    2.5 grams Prague #1 powder (pink salt)

    at this stage you can get experimental and add herbs spices coffee grinds..........

    Rub in all over your piece of meat, seal into a zip loc bag and store in the fridge, turn every 24 hrs ( dredgeing) leave in fridge for......

    2 days plus 1 day for every 1/2 inch of thickness.

    So if you had some belly that was 2 inches thick, that would be 4 days plus 2, that is a MINIMUM and you wont hurt it by leaving it for longer.

    It should feel "set" and not like raw meat at the end of that time.

    I now wash off the salts and soak  it in cold water for 2 hrs, then leave to dry and form pellacle etc as per your normal routine. 
     
    cowgirl likes this.

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