- Dec 20, 2015
- 35
- 11
Anybody out there in SMF land have a good homemade venison Bacon recipe.Thinking about trying to make a batch. Thanks for any info you might have!
I would think that venison would lack the necessary fat for good bacon you could try a canadian style bacon typically made from a loinAnybody out there in SMF land have a good homemade venison Bacon recipe.Thinking about trying to make a batch. Thanks for any info you might have!
You could try Bear's recipe for Canadian bacon/dried venison. You can fully cook it to eat cold or finish to the rare side then cook prior to eating it as in bacon, This is what i use to make smoked pork chops from whole loins with and finish in smoker to 145 then just reheat.
https://www.smokingmeatforums.com/threads/canadian-bacon-and-dried-beef-cured-smoked.109617/
Barry.
Thanks for the ideaYou could try Bear's recipe for Canadian bacon/dried venison. You can fully cook it to eat cold or finish to the rare side then cook prior to eating it as in bacon, This is what i use to make smoked pork chops from whole loins with and finish in smoker to 145 then just reheat.
https://www.smokingmeatforums.com/threads/canadian-bacon-and-dried-beef-cured-smoked.109617/
Barry.
Thanks for the idea never gave that a thought! Guess you build off of that. ThanksYou could try Bear's recipe for Canadian bacon/dried venison. You can fully cook it to eat cold or finish to the rare side then cook prior to eating it as in bacon, This is what i use to make smoked pork chops from whole loins with and finish in smoker to 145 then just reheat.
https://www.smokingmeatforums.com/threads/canadian-bacon-and-dried-beef-cured-smoked.109617/
Barry.
not really venison bacon, more like meat loafI’ve made quite a lot over the years . . . probably close to 400 pounds. It is a favorite among family and friends. This year I turned almost half my deer into bacon.
We use either a 60/40 or 50/50 mix if venison to pork. You’ll want more fat content than sausage so that you can get it to sizzle in the pan. I use pork shoulders ground.
Grind venison
Grind pork
Weigh and mix
Add seasoning/cure and mix (I use PS Seasoning Venison Bacon Cure and add more maple seasoning for that extra flavor boost)
Pack it into foil pans like meatloaf. Make it fairly thick in the pan. One time I made the mistake of packing them thin and it made for dryer crumbling end product. Pack it in firmly and squeeze out pockets of air that would cause voids in the final product.
Let cure overnight.
Warm up smoker to about 225. I use a blend of apple and cherry.
Carefully remove the loaf from the foil pan and place it on the rack. Smoke to an internal temp of 140-142
Let them cool and then slice. Vacuum seal and freeze.
I do Venison Pastrami which is the same process as venison bacon.
Doing 80% pure ground venison and 20% pork back fat (from the butcher) works out really well.
Next time I make it I'm going to up my Soy Protein Isolate binder from 2% to 2.5% and see if that gets me slices that avoid tearing so easily when I pull them out of the package after they have been defrosted.
If you are using a store bought seasoning mix then it should have all the binders you need.
I hope this info helps :)
Do you mix and put in a pan to smoke? Do you stuff it in a casing?
Thanks bear I already make the dried venison & I have quite the following . This winter I made about 70# for friends. They can't get enough great recipe! I was looking to try something different. Didn't really want to buy mix. Just wanted to make my own.Wayne,
That stuff I make is not Bacon. It is Venison Dried Beef.
Here's the Venison Dried Beef Step by Steps:
Smoked Venison Dried Beef
Venison Backstrap Dried Beef
Venison Backstrap Dried Beef #2
The only way to make Venison Bacon is Ground-Formed, and the best way to start is to get a pack of seasoning to mix, with instructions. Owens sells that, and below is a Link.
Go to this Link, and scroll down to "Ground Formed Venison Bacon". Tell Marty "Bear Sent You":
http://www.owensbbq.com/ringsmoked-seasoning.html
Bear
Thanks bear I already make the dried venison & I have quite the following . This winter I made about 70# for friends. They can't get enough great recipe! I was looking to try something different. Didn't really want to buy mix. Just wanted to make my own.
Awesome.Thanks that helps!
why call it venison bacon,It's meatloaf