Search results
Results From The WOW.Com Content Network
venison usually refers to deer meat. bacon is made from pork. Usually from pork belly. sometimes from back straps or front shoulder. if you use the search up above this you will find several bacon recipes. I did make venison breakfast sausage one time. it just involved grinding venison and bacon together. tasted like sage sausage but was dry.
We made sandwiches with the bacon slices and I believe it tasted better without frying as there isn't that much fat in LEM's recipe. Plus it was safe to eat at 160F temp. Lessons Learned: - 80/20 lean venison to pork with fat just seems too lean, I will go with more fat usinga 50/50 lean venison to pork with fat ratio next time
Add seasoning/cure and mix (I use PS Seasoning Venison Bacon Cure and add more maple seasoning for that extra flavor boost) Pack it into foil pans like meatloaf. Make it fairly thick in the pan. One time I made the mistake of packing them thin and it made for dryer crumbling end product.
Venison Bacon Recipe – 25 lb. batch Day 1: - I use 50 – (approx. 12.5 lbs) venison to 50 – (approx. 12.5 lbs.) 80/20 pork/fat. - I grind these through the grinder once using a coarse grinder plate, and then do a thorough mix of the meats and then grind one more time through the grinder using a fine grinder plate.
When you cure Venison, it will end up more like Dried Beef, instead of Bacon. It's just the nature of the beast. It's great stuff, but it won't be much like Bacon. Now this is only my opinion, but I've been eating cured Venison for about 40 years. Venison is much closer to Beef than to Pork.
Thanks to my 13 year old sons first buck last fall, I decided to try some venison bacon. I started with about 50% deer and 50% pork shoulder grinding each twice, once on a coarse grind, then fine. I mixed the venison and pork and mixed in a packaged cure I ordered online. I added water and...
Rub cure into meat thoroughly then place in clean bag and tie securely. Store in refrigerator at 36-40 degrees Fahrenheit for 4-8 hours hours to cure. Rinse just prior to cooking. For brine curing, dissolve 1 cup Tender Quick cure in 4 cups of water. Place meat in brine, refrigerator and allow to cure for 24 hours.
i've tried it both ways ..... I would leave out the bacon before I would leave out the suet thats also 2 1/2 lb of bacon for 10 lbs of deer meat . You can buy suet for $1.00 a pound ..... Most bacon these days is around $4.00 a pound
The cure has always gotten to the center of all pieces, and I have never had any that were salty. Measure the thickest spot of all of the pieces of meat you plan to cure. Figure how many "half inches" there are in that measurement. Add 2 to that number. That will be the minimum time that I would cure that piece of meat.
I don't really know of any kind of Bacon made from Venison, except for what they call "Venison Bacon", which is actually about a 50/50 mix of ground Venison & Pork, seasoned, including cure, and formed into foil pan loaves. Then it is smoked to about 160˚, cooled, and sliced into "Bacon-like" strips (kinda like "Sizzlean" from the old days).