- Sep 2, 2010
- 11
- 10
Thanks to my 13 year old sons first buck last fall, I decided to try some venison bacon. I started with about 50% deer and 50% pork shoulder grinding each twice, once on a coarse grind, then fine.
I mixed the venison and pork and mixed in a packaged cure I ordered online. I added water and formed loaf patties and let the meat cure for about 10 days. After 10 days it was into the smoker with apple wood and then ready for slicing, packaging, and eating!
I mixed the venison and pork and mixed in a packaged cure I ordered online. I added water and formed loaf patties and let the meat cure for about 10 days. After 10 days it was into the smoker with apple wood and then ready for slicing, packaging, and eating!