| Bacon is one of life's best indulgences. The smell, the | | | | Before you start, make sure you have about 10 loaf |
| taste...it doesn't get better! Unfortunately, if you want | | | | pans ready (foil pans are easiest), cooking spray, wax |
| venison bacon, you'll have to make it (or have your | | | | paper, and a meat thermometer. |
| meat processor do it). Deer are lean, and therefore | | | | First grind the meat; double grind it to make sure the |
| don't have enough belly fat to produce anything like | | | | meats are thoroughly mixed. Use the fine blade for the |
| pork bacon. But you can mix venison with pork, spice it | | | | second grinding. Put it in the bowl and add the |
| right, and have tasty fake bacon. You can use it just | | | | seasoning and cure, mixing in water (your seasoning kit |
| as you would pork bacon-either adding it to recipes or | | | | will tell you how much). |
| eating it plain. Here is the best recipe I've found so far. I | | | | Spray the loaf pans with cooking spray and pack the |
| don't know who originally came up with this recipe, but | | | | meat into them. You want the meat to be about 2 |
| I'm grateful every time I eat it! | | | | inches deep. Cover the pans tightly with wax paper |
| You will need a meat grinder (or grinder attachment) | | | | and store in the refrigerator (or the garage if it's cold |
| and smoker, which are essential cooking tools for | | | | enough) for 8 to 12 hours. |
| venison lovers! | | | | Spray the smoker rack with cooking spray to prevent |
| For 25 lbs of venison bacon, you'll need half venison | | | | sticking. Remove the meat from the pans and place it |
| and half pork trimmings (50% meat/50 fat). If 25 lbs | | | | on the rack. You'll smoke the meat at 130 for 1 hour, |
| sounds like a lot of bacon, remember you can freeze | | | | then turn up the temperature to 160 and smoke for 2 |
| it. | | | | more hours. After smoking, remove the meat from the |
| The spices and cure are what really make the venison | | | | rack and put it in the oven at 180 for 4 hours, or until |
| bacon tasty, and preserve it. Buying a pre-made spice | | | | the internal temperature of the meat reaches 155. |
| kit is the easiest way to go about making sure you | | | | Allow the bacon to sit out until it reaches room |
| have the right blend. Just about any place that sells | | | | temperature and then refrigerate it overnight. You can |
| sausage making equipment and accessories will have | | | | then slice it into strips. Package it into 1 lb packs and |
| a venison bacon kit. The average price is around $5 | | | | freeze for use throughout the year. Enjoy! |
| for a kit that produces 25 lbs of bacon. Not bad! | | | | |