Imatation Bacon using Deer

Has anyone tried this?
Using 60% deer and 40% pork shoulder ground and loafed up yesterday and in the smoker today.

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Actually just had venison bacon for breakfast. It was yummy. I did not make it though.
DT

DT, Was it a ground loaf or a course chop loaf or,,,?

I have made venison bacon a few times. I buy a bacon cure from Frisco spices, it comes in hickory or maple flavors. Grind up 50% venison and 50% pork shoulder and mix in the cure and smoke.

I use Curlys Sausage Kitchen. Comes with spice and cure for a 25 lb batch. 50/50 venison and pork butt or shoulder. Spices added b4 2nd grind.
I put it in the frig overnight and form in pans then pop em out and put on jerky racks.
I smoke for a couple hours then shut it off until it gets to 160 inside temp.
Goodstuff!

Denny O wrote:

DT, Was it a ground loaf or a course chop loaf or,,,?

Sorry, I’m not sure. I know nothing about it except it tasted good. Haha. It looked like this.
DT

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I make 50# every year. Get the spices from Curly’s Sausage Kithchen in Iowa also. We prefer the 50% Venison and 50% percent Pork too. It seems to dry with the 70/30 or the 60/40 recipe for our taste. It’s very tasty and already cooked when it comes out of the smoker. Let it cool and vac pac it. One ninute in the microwave and its ready to go!!

DT, I’d have to call that course ground 2x through.
I had some a couple of years ago that looked like structure strand sheating.

Well here they are heading for the fridge tonight.

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Made 20 lbs using Curley’s a few years ago. REALLY GOOD. The process is not unlike summer sausage, but instead of stuffing in casings you make a big flat meatloaf out of it and smoke it.

Had some Maple Elk bacon made this year up at Theilens in Pierz. It’s the ground loaf form then sliced. Very good!

Has anyone ever tried to do a single or a double ground through the plate that has only 2 half moon holes in it (the stuffing plate)?

I have made it a handful of times. I like to add some real maple syrup to the seasoning. I agree, you have to do a 50/50 mix or it comes out too lean. Shove some jalapeno chunks in it if you want to give it some zing.

Rodwork, the loaf looks really chunky when you slice it then? Is there enough to fill (small meat) the voids between the chunks?

i’ve had venny bacon made at von hansons and didnt really know what to expect but it was pretty good. it was given to me by a friend!!!

Glen what did it look and taste like?

its been a while. didnt actually really look like real bacon. kinda like a formed bacon strip without all the fat bacon strips had, but it tasted really good!!!!

hope that helps!!!!! and looked just like the picture deertracker posted!!!!

if you like Reuben’s we corned one of the venison sirloin roasts to see if we liked it. shoulda did both. very good stuff.

A friend of mine brought some out to our SD cabin that was made in west bend. I must admit, it was very tasty!