Decided to give this a try this year after sampling some others. Very simple 17lbs of venison 1 pork but and the seasonings from PS Seasoning. Next go around I will add some more maple flavor or jalapeno. Either way this batch turned out excellent!
bacon.jpg
a
bacon1.jpg
That stuff is fantastic.
Interesting!
I like bacon, i have venison and Butts…
So, what’s the process?
Grind, Mix, Loaf pan, Chill, Smoke, Slice, Fry?
So, what’s the process?
This is how I make it.
Venison Bacon “Buck Bacon”
Ingredients
o 2 lbs. ground Venison
o 2 lbs. ground pork (80-20) is good.
o 3 tbs. coarse salt
o 1/3 cup brown sugar
o 1 Tbs. gelatin
o 7 Tbl. Soy protein
o 1 tsp cure #1
o 1 cup ice water
o 6 oz. (3/4 cup) maple syrup
o 1.5 teaspoons black pepper
Directions
Day 1:
1. Mix the 2 lb venison and 2 lb 80/20 pork. Grind these through the grinder once using a coarse grinder plate and then mix of the meats together
2. Grind one more time through the grinder using a fine grinder plate
3. Mix with cold water all and ingredients.
4. Then pack the seasoned meats into plastic lined pan (about 2 inches thick) and cover
5. Place in refrigerator overnight
Day 2:
1. Place meat pan upside down onto your smoking racks and gently remove the meat mixture onto your smoking racks. (This is the point why I like to use tinfoil pans. The consistency of the mixture is very sticky and bending the pans to get the meat loaf mixture out in one piece is easier with a tinfoil pan.)
2. Smoker at 130 degrees for an hour with no smoke
3. Add wood and turn up to 160 degrees for 2 hours
4. Remove the smoke and turn up to 180 degree for about 4 more hours.
5. Remove it from the smoker when the internal temperature reaches 155 degrees. I have moved up to 200 degree’s with no problems if getting the internal temp of 155 is taking too long.
6. Take out and let meat cool, then bag the meat loafs separately and refrigerate overnight.
Day 3:
1. Slice meat to your personal bacon thickness preference, package and freeze. Or if you are anxious and hungry, just start cooking it like you would normal bacon.
We had some made last year. It was Good but REALLY REALLY salty. This is coming from a person who salts everything he eats a LOT. One of my hunting buddies is having some more made this year at a different processor. We will se if this is better ( less salty )
I forgot to add use real maple syrup.
I went a little easier route.
Bought the seasonings from Curlys Sausage Kitchen it comes with cure for a 25 lb batch.
13 lbs venny to 12 lbs pork.
Grinding and mixing about the same Rodworks. Same pans.
I didn’t add maple syrup but sounds good.
I lightly smoked for 2 hours and then shut smoke off and cooked at 190 until it reached 160 internal or finish in the oven.
Cool, Slice and vacuum seal.
That’s very similar to the process to what I did. Maple syrup would definitely be the topper.
We have made it many times. Really easy and excellent results. I have found the trick is to not overcook the slices when preparing to eat. Just warm them up in the pan – if you try to fry like regular bacon and get crisp, it dries out very rapidly.
It looks a lot like spam. I like spam too.
I am going to try this! We just got done with our processing for the year but i have some set off to the side for some sample batches.
<div class=”d4p-bbt-quote-title”>Thaas wrote:</div>
It looks a lot like spam.Um, nope. Certainly doesn’t taste like it.
This year I used ring baloney seasoning. I like even better than the bacon seasoning.
Less work and no skins.
Awesome!
You must be logged in to reply to this topic.
