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Venison Bacon

Permalink: Venison Bacon
by , Posted to on 08/20/2007 7:43 PM | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
With the upcoming deer hunting season not to far away I thought I would post one of my favorites recipes that was new to me last year, but since have made three 25 lb. and a 37.5 lb. batch made substituting buffalo for the venison. There is even a gal in Oklahoma that I introduced to this recipe, she went home and made it with very little fat in her pork and it was too lean so she marinated the venison bacon strips into a mixture of soy sauce, brown sugar, onion powder, garlic powder tiny bit of vinegar and oil. Basically homemade teriyaki sauce and then resmokes the strips. She said it is the best jerky her and her family have every eaten (This gal?s smoker is running approx. 200 days a year, she knows her jerky).

This venison bacon is basically a 3 day deal. Day one is grinding up your 12.5 lbs. of venison and 12.5 lbs. of 50/50 pork trimmings (50% pork meat to 50% pork fat), when I grind the first grind I use the coarse (medium) blade in the grinder. When I feel it is pretty well mixed I will run it all through the grinder again using the fine blade for a better mix and finer cut.
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Next after the venison and pork trimmings are well mixed I add the spices and cure (This stuff is sticky, reminds me of the perfect meat glue??) which I order from Curly?s Sausage Kitchen online. I follow the instructions that come with the seasoning, which has you adding water and cure with the bacon seasoning mix. After it is mixed I load the sausage into small square disposable aluminum foil pans because when it comes time to take the loaf out it is much easier when the pan is pliable. Pack the pans firmly and till there is about 2 inches of meat in the pan or until you have the desired thickness - this will be how wide your slices of bacon will be. Then cover the pan with wax paper, sealing the wax paper to the meat. Now load into the refrigerator overnight.
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Day two - as gentle as possible take the meat out of the pan and put on your smokers racks (we have sprayed the racks with Pam so that the bacon doesn?t stick). The mixture from the seasonings has an effect on the meat that holds it together quite well if you are careful. As far as smoking wood choices, the skies the limit. So far I have used hickory, mesquite and apple. Smoking directions are as follows:
- 130? for the 1st hour applying smoke.
- 160? for 2 more hours applying smoke.
- 180? for about 4 more hours, but not until the internal meat temperature reaches 155?.
I would suggest to start monitoring your internal meat temperatures after you turn the heat up to 180?. If you have another batch waiting to go in the smoker this is a good time to move batch one to the oven at 180? so you can free up the smoker for batch two. After 3 hours of smoke, the venison bacon should have soaked in plenty of that delicious smoke flavor.

When the meats internal temperature reaches 155?, remove from heat and let sit out on kitchen counter till it feels cool enough to package separately and refrigerate overnight again.
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Day three remove your loaves from the refrigerator and start slicing into bacon strips (try doing this without nibbling on the scraps !!!).
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Finally, this is how a whitetail deer leaves the field to my plate !!!
Life just does not get any better than this?..
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Hope a few of you try this recipe, if you do you will be applying for additional doe tags just to make this stuff.
Deer season is close, start posting and sharing your favorite recipes !!!

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Venison Bacon
by on 08/20/2007 8:04 PM | Reply #1 | "Quote" | "Quick Reply" |

Joined: 06/27/2005
Location: ND
Oh my, that just makes my stomach rumble with joy. Mossy, I'm going to be trying a batch of your bacon this year. Might start out a smaller batch. How much does that receipe you list make in bacon strips?

Looks great, and I bet tastes even better.

 
Marines.mil  

Re: Venison Bacon
by on 08/20/2007 8:37 PM | Reply #2 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
stringerfull
I have a couple of answers-
- Just about 25 pounds......
- Depends on how thick you slice it.....

There is basically little to know shrinkage. We package ours in 14 to 16 slices per package and get roughly 15 to 17 nice packages and a package of scraps for munching from the batch.

I have no doubt you will love it, But if you need a taste before making it, plan a time and I will fry some up and you can come over give it a try with a few beers !!! Horsager, Jiffy, Kevin, Mr. Mike and Murdock have all tried it and enjoyed, hopefully they can pop on and give their thoughts on this taste treat?

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Venison Bacon
by on 08/20/2007 8:38 PM | Reply #3 | "Quote" | "Quick Reply" |

Joined: 04/14/2003
Location: ND
How many pounds can you fit in your smoker at a time?

Re: Venison Bacon
by on 08/20/2007 8:54 PM | Reply #4 | "Quote" | "Quick Reply" |

Joined: 11/17/2003
Location: ND
Mossy,
Is it Curley's sausage kitchen? I did a search and if I found the right website you left out the "e" in Curley's. Was it the "Bacon-ground and formed" seasoning you use? Please respond, I'd like to try this.
Re: Venison Bacon
by on 08/20/2007 9:16 PM | Reply #5 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
holmsvc
In my Masterbuilt I can fit 12.5 lbs. in comfortably. One (9" X 9" pan on each rack.

In my homemade 7 foot stainless I can fit 75 lbs. as of now; in the future I will be adding more racks. The aluminum expanded racks are not cheap to make, so with time I plan on adding 6 more. It will be a smoking monster !!!

Bowhuntin
I will email you the link to the site and to the mix. I did forget to mention, I use their seasoning booster in this, in fact I use it in everything.

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Venison Bacon
by on 08/20/2007 9:18 PM | Reply #6 | "Quote" | "Quick Reply" |

Joined: 04/22/2005
Location: ND
I will attest that it is awesome. I bet Horsager and I ate darn near a package on our own that weekend.

Hunt Hard, Hunt Ethically, but most importantly, HUNT SAFE!! 

Re: Venison Bacon
by on 08/20/2007 10:48 PM | Reply #7 | "Quote" | "Quick Reply" |

Joined: 01/03/2002
Location: ND
Hey MossyMo,

Id like to know what mixture did u ordered from?? Dad n I are gonna make some this weekend, try to burn up last year's meat before "Shotgun/Rifle Hunting Season Opens.

Thanks
Brian

Triggerman

Re: Venison Bacon
by on 08/21/2007 00:01 AM | Reply #8 | "Quote" | "Quick Reply" |

Joined: 08/12/2003
Location: ND
I was a SKEPTIC!! I heard venison bacon and mentally "turned up my nose". Then Marty made some for Jiffy and I one evening and "DAMN!!, this stuff tastes just like bacon!" I took home a package that very night. Earlier this summer at the Old Mil Lodge Marty brought some more with and it was just as good! I was fortunate enough to be cooking the venison bacon this summer which means I had 1st dibs at snitching fresh pieces! The stuff is excellent!

This moment is a paradox, it's the oldest you've ever been as well as the youngest you'll ever be.


Re: Venison Bacon
by on 08/21/2007 07:00 AM | Reply #9 | "Quote" | "Quick Reply" |

Joined: 07/12/2003
Location: ND
Hey Mossy,nice picture of your breadfast plate!Kind of reminds me of somebody else-RC-shouldn't the fork be on the other side?Good lean bacon"Could use a little more salt"IMO-Didn'tget to eat much with Horsager and Kevin eatting it right out of the pan!
Re: Venison Bacon
by on 08/21/2007 08:26 AM | Reply #10 | "Quote" | "Quick Reply" |

Joined: 01/08/2002
Location: ND
Mossy,

You took a picture of a breakfast! AAAAAHHHHHHH HHHHAAAAA HHAAAAAAAA!!

The stuff does kick a lot of a$$ though. It's very good!
Re: Venison Bacon
by on 08/21/2007 08:35 AM | Reply #11 | "Quote" | "Quick Reply" |

Joined: 11/03/2005
Location: NE
Great pictures and tutorial.  I'm am definently going to have to try that one.
Re: Venison Bacon
by on 08/21/2007 1:38 PM | Reply #12 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
triggerman
Lost your email address, if you still have mine send me one.

Murdock
RC would have cut the toast into heart shapes,; that is something I just wasn't going to do for you fella's !!!

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Venison Bacon
by on 08/21/2007 1:42 PM | Reply #13 | "Quote" | "Quick Reply" |

Joined: 01/08/2002
Location: ND
Hey Mossy,

Thanks goodness for that! I also don't want to see any pictures of you in short jean shorts laying on any motorcycles either! LOL!!
Re: Venison Bacon
by on 08/21/2007 4:16 PM | Reply #14 | "Quote" | "Quick Reply" |

Joined: 01/25/2007
Location: ND
Is this the seasoning you were using:

http://curleyssausagekitchen.com/bacon_ground_and_formed.html

I am going to have to try this......
Re: Venison Bacon
by on 08/21/2007 5:14 PM | Reply #15 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
bobbersinker22
That is it, and we also order and add their flavor booster.

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Venison Bacon
by on 08/21/2007 5:38 PM | Reply #16 | "Quote" | "Quick Reply" |

Joined: 06/27/2005
Location: ND
Mossy: I will take you up on a taste test. This will also help me get buy-in from my wife so she can help out when the time comes. You name the time and place, I will make it happen.

 
Marines.mil  

Re: Venison Bacon
by on 08/22/2007 8:01 PM | Reply #17 | "Quote" | "Quick Reply" |

Joined: 01/03/2002
Location: ND
Hey Mossy-mo

Sent u email via hotmail, hope you got em!! if not check the spam folder! Hehe

Later

Triggerman

Re: Venison Bacon
by on 08/23/2007 9:06 PM | Reply #18 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
Hey Murdock
It just dawned on me, you are giving me crap about taking pictures of my breakfast and it wasn't but a few weeks ago you were trying to fry an egg on your driveway and taking pictures of it..... You are a goofball !!! Which is crazier?

I would say we are both nuts, next week I will be posting pic's and recipes from what I am smoking this weekend; two racks of spare ribs, two 6 1/2 lb. Boston pork butts for pulled pork and a batch and a half ofsmoked wicked beans.

https://www.facebook.com/MossyMO
If Guns Cause Crime, All Of Mine Are Defective.

Re: Venison Bacon
by on 08/23/2007 9:21 PM | Reply #19 | "Quote" | "Quick Reply" |

Joined: 08/22/2007
Location: ND
OOOO That sounds good!
Re: Venison Bacon
by on 08/23/2007 9:39 PM | Reply #20 | "Quote" | "Quick Reply" |

Joined: 07/12/2003
Location: ND
Mossy, make sure you don't burn hour lips-LOL- and no smoking Fa22ys-sorry Tim!-JK_everybody-please no E-mails
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Posted On: 08/20/2007 7:43 PM
8675 Views, 43 Comments

Tags: bacon, venison, batch, made, deer, one, recipes, season, three, year
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Region: Minnesota

Categories: General > Recipes
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