MossyMO's venison bacon

Discussion in 'Smoking Bacon' started by donnylove, May 27, 2009.

  1. donnylove

    donnylove Meat Mopper SMF Premier Member

    I had ordered the kit long ago, but I finally got around to making a 10-lb batch of the venison bacon that MossyMO made famous. It was easy and it turned out great. Here's a couple pics. Threw a couple pieces on the grill to eat with dinner and it was awesome! Ate'em too quick to get a picture. Thanks MossyMO!
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I've been meaning to try that for a long time. Like you, just haven't gotten around to doing it. Looks excellent!
     
  3. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Looks great! I've never tried venison bacon before . . . does it taste like a lean pork bacon at all, or something completely different?

    Thanks for the post.

    Best,
    Trout
     
  4. donnylove

    donnylove Meat Mopper SMF Premier Member

    To me it tastes and smells very similar, except that the overall texture and taste is very uniform whereas with traditional bacon you have areas of meat and areas of fat. This is ground, so you get the good flavor from the fat, but not mouthfuls of the fat itself.
     
  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Real nice lookin bacon Donny....in the to do list here also.
    [​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Sounds very good. Where did you find that kit ? I rather to make things from stratch it just seems to taste better to me. I make my own mayo, corned beef, peanut butter and many more
     
  7. donnylove

    donnylove Meat Mopper SMF Premier Member

  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    donnylove
    Looks excellent, now avoid the temptation of letting freinds and relatives try it; as they will be begging you to make some for them !!!

    Congrats, I was wondering if you had tried this yet.
     

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