Deer Bacon recipie

[fatboy]

Does any body have Deer bacon recipe that isnt a premix? I am working on one, unfortunatly i am out of ground venison. so i am going to try it out with beef to start with. but i am interested if anyone else has tried.

[waksupi]

I've marinated in a mixture of brown sugar, imitation maple syrup, some salt and water, then smoke it. Good!

[fatboy]

thanks waksupi, that is similar to what i am working on. i dont have the maple and my salt is 50/50 tenderquick salt.

[km101]

I've marinated in a mixture of brown sugar, imitation maple syrup, some salt and water, then smoke it. Good!

Same here, with the addition of a little apple cider vinegar to help penetrate the meat. Smoke it for about 3 hrs in a large paper grocery bag. Smoke will penetrate the bag, but it wont get too much smoke, and it smokes evenly. (works great with turkeys too.)

[fatboy]

I have never heard of the paper bag idea before, i will give it a try thanks.

[pipehand]

I made my first Buckboard bacon yesterday. Cured for ten days, dried for one, and smoked @ 200 degrees over hickory for 4 hours until it reached a 150 degree internal temp. The hickory smoke is kinda strong in the first slices, but all in all it turned out awesomely. Will try the paper bag trick for the next one I do.

[RP]

OK I have to ask what cut of meat is deer bacon? never heard of it before

[jnovotny]

Morton sugar cure is the stuff you need for bacon! Tenderquick is alright but the sugar cure works and taste much better.

[Bassmaster]

OK I have to ask what cut of meat is deer bacon? never heard of it before

Yes, inquiring minds need to know....

[RP]

Well no one is saying I love bacon and I have not seen anything on the little deer I shoot that looks like bacon

[DukeInFlorida]

TEXAS deer and hogs have become so plentiful that they have started to interbreed.
Now, you have to deal with animals that have tusks and antlers. Deadly combo.
But, slice some slabs of bacon off their bellies, and it's to die for!

Well, that's what some Texan told me.... Texans don't exaggerate, do they?

What's a Yankee boy know?

[MT Gianni]

http://www.fieldandstream.com/blogs/...-venison-bacon

[RP]

Thank you MT Gianni I saved that link so next season if I can remember I have some to taste for myself.

[MT Gianni]

I have never tried it Ricky but can google with the best of them.

[RP]

well thanks for sharing the trade secret are you going to have to kill me now. Did not think I have to goggle it since it was being talked about. But your right sometimes your better off just to go look.

[wolfe28]

Good evening;

Look for a book called "Charcuterie" by Michael Ruhlman. There are several recipes for all sorts of preserved and smoked goodies in there. I use the bacon recipe all the time.

D

[Gibbs44]

I've never heard of deer bacon, can't even say it crossed my mind, it should have, dad used to cure deer ham all the time. To be honest it was awful, way salty and tough enough to use as a stropping leather.

[starmac]

I knew a lot of people make bacon out of bear meat, never knew about the dear.

[Lloyd Smale]

Im scratching my head on this one. Venison fat is ranchy tasting to me so i just cant figure out how youd make bacon out of it unless by bacon your just jerky.

[selmerfan]

All right, I'll clear this up for ya'll. Venison bacon - made of ground venison combined with a spice mix containing cure. Mix together prescribed ration on premix package, pack into cake pans, leave overnight. Cook gently until done, cool, slice, package. Kind of like a cured meatloaf. My FIL made some last year, it's not bad, but needed some hickory smoke flavor. If I were starting with a premix, I actually start with Morton Sugar Cure, adding some garlic, onion, smoke flavor, black pepper, maybe brown sugar. It's not bacon as we think of "bacon" - side meat from a fatted hog. It's the flavor they are comparing it to, not the cut of meat.