- Jan 5, 2013
- 7
- 10
looking to make some bacon from venison belly meat instead of ground bacon. anyone ever try this? tried to search with no results.
If you cure & Smoke Venison, it will never taste like Bacon.
looking to make some bacon from venison belly meat instead of ground bacon. anyone ever try this? tried to search with no results.
Bear
Yup---That too, if you're serious about getting the meat from the Belly:
For one thing you cant get a slab of meat off of venison like a pig. ( at least here)
Venison is very lean. No fat like in pig bacon.
Second that! I eat a lot of deer and I've given up on trying to find ways to make ribs, belly or flank meat palatable for human consumption. Even when mixing into ground meat that venison suet just fouls the rest. I now just grind it separately and cook for the dogs. Then I have to listen to them lick their chops for hours while I try to watch TV. One tip I've tried recently if you want to do something diff. with neck meat instead of grinding is to remove spinal cord trim and section the bones and use like oxtails in soups and stews. Really great for both.
Yup---That too, if you're serious about getting the meat from the Belly:
Not much more than skin on a Deer's belly, and Venison fat is terrible, unless you're making candles.
Bear
Amen to that! I do all my own butchering. ALL the fat and bones are tossed. I age the whole animal for at least a week. Trim the dry, and debone and remove all the fat. Most I keep for fresh meat, but will now be trying sausage. Last year, myself and my brother in law, processed 7 deer, and 2 elk. Drawn for elk again this year, am wondering if anyone has had luck with elk ribs?Second that! I eat a lot of deer and I've given up on trying to find ways to make ribs, belly or flank meat palatable for human consumption. Even when mixing into ground meat that venison suet just fouls the rest. I now just grind it separately and cook for the dogs. Then I have to listen to them lick their chops for hours while I try to watch TV. One tip I've tried recently if you want to do something diff. with neck meat instead of grinding is to remove spinal cord trim and section the bones and use like oxtails in soups and stews. Really great for both.
Yup---That too, if you're serious about getting the meat from the Belly:
Not much more than skin on a Deer's belly, and Venison fat is terrible, unless you're making candles.
Bear
My cousin's father-in-law apparently does fantastic elk ribs, or so he says. I've never had them so I can't say for myself. I just get as much meat of the ribs as I can for grind and give the bones to the dogs.
Amen to that! I do all my own butchering. ALL the fat and bones are tossed. I age the whole animal for at least a week. Trim the dry, and debone and remove all the fat. Most I keep for fresh meat, but will now be trying sausage. Last year, myself and my brother in law, processed 7 deer, and 2 elk. Drawn for elk again this year, am wondering if anyone has had luck with elk ribs?
Here's some Awesome Elk Ribs from a Great Smoker:
Amen to that! I do all my own butchering. ALL the fat and bones are tossed. I age the whole animal for at least a week. Trim the dry, and debone and remove all the fat. Most I keep for fresh meat, but will now be trying sausage. Last year, myself and my brother in law, processed 7 deer, and 2 elk. Drawn for elk again this year, am wondering if anyone has had luck with elk ribs?
I second the lack of value in the belly meat, unless you happen to have dogs. Grind that stuff up and cook up about a pound per week and add it into the dog food. every day. It's good for the dogs. I'm planning to try some ribs though. If I can figure out how to melt that fat off, I might be able to make a decent meal out of it.
looking to make some bacon from venison belly meat instead of ground bacon. anyone ever try this? tried to search with no results.