Venison Bacon

Discussion in 'Wild Game' started by mossymo, Jun 8, 2007.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Tormorow will be my 3rd time or expeperience of making this but to date it is the best product I have ever made, I have made and smoked quite a bit of different sausages and different venison products.... This venison bacon is basically a 3 day deal and if you decide to try it; it is better than bacon.

    Here are pic's of the 1st days put together; it is a 36 lb. batch.(More than I have ever made before, but because of request's) I will follow up with the whole 3 day deal.

    DO NOT give this stuff to freinds or relitives; they will want more. I made this mistake and offered others to sample it......

    [​IMG]

    [​IMG]

    This is my first time posting pics on the site, I hope they come up...
     
    kel krause likes this.
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    2nd load is in the smoker, 1st load is smoked. This time I smoked the venison bacon with mainly hickory with a little maple and mesquite added for a change of taste.
    [​IMG]
    I will chill everything overnight in the fridge and then tomorrow I will slice it all into bacon strips and then package for the freezer.
     
  3. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    how about a recipe how long do you smoke and what temp do you smoke at and is the bacon done when the meat reaches 140 or do you take it up to 160 it sounds interesting and looks good so far
     
  4. shortrib

    shortrib Fire Starter

    I made the same mistake as MossyMO, I let friends try it, now they all want it.

    Oh Ya, MossyMo is the one who turned me on to this Venison Bacon.
    My first batch was with Apple Wood, next batch will be with hickory, then maple, then mesquite.
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    salmonclubber
    I purchase the seasonings from Curley’s Sausage Kitchen online.

    I put it in the smoker at 130 degree’s for an hour. Then add smoke and up to 160 degree’s for 2 hours. Then I remove the smoke and move it up to 180 degree for about 4 more hours. I remove it from the smoker when the internal temperature reaches 155 degree’s.
     
  6. deejaydebi

    deejaydebi Smoking Guru

    Sounds great MossyMo ... don't forget the pictures when your done. You've seriously got my attention here!
     
  7. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    mossymo

    thanks for the info on curleys i will try this out it sounds great have you tried any other products from them i am looking for a new summer sausage recipe thanks again
    huey
     
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    We just found Curley's about a yr ago, so we are just getting started. What we have ordered and tried from them along with the bacon is - Jakes Jerky, the Venison Peppered Jerky, and the Brown Sugar Cure for making homemade canadian bacon... that a whole other thread - that is excellent too !!! Everything we have tried from them has been great. We also ordered a Prime Rib Rub but haven't gotten around to trying that. But we did smoke a prime rib from our local Sams Club and WOW was that amazing !!!

    As far as summer sausage goes - we have really been a fan of the Grandpa Josh Summer Sausage mix and we add in hi-temp cheese (1/2 pepper jack, and 1/2 swiss). We also make up the Leggs brand summer sasuage with the cheese and everyone seems to like that too.

    I could go on forever.... we make about 5 different kinds or bulk sausage, couple different rings, breakfast links, a dozen different kinds of sticks, brats, cheddar brat, polish.. there is always something new to try.
     
  9. deejaydebi

    deejaydebi Smoking Guru

  10. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Here is the entire venison bacon batch sliced.
    [​IMG]

    Here it is all packaged for the freezer.
    [​IMG]

    Now we are getting close; this stuff is pretty good out of the frying pan, but I prefer it cooked on a Holland grill.
    [​IMG]

    Here it is with my other friends; eggs !!!
    [​IMG]

    Finally, this is how a whitetail deer leaves the field to my plate !!!
    Life just does not get any better than this…..
    [​IMG]
     
    dkbanawa likes this.
  11. deejaydebi

    deejaydebi Smoking Guru

    Man that looks good! [​IMG]


    What's your fat to lean meat ratio and what do you use for fat? Could we get more details?
     
  12. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Momma! That looks good! Give us the particulars, in detail.
    I have whitetail deer remains residing in the freezer. [​IMG]
     
    kel krause likes this.
  13. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    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.
    - Then in a tub I add the seasoning to the mix, cure, an ounce of flavor booster and 4 cups of water. This stuff is sticky, reminds me of the perfect meat glue…… The seasoning and flavor booster is a premix that I order from Curley’s Sausage Kitchen online. Then I pack the seasoned meats into tin foil loaf pans (about 2 inches thick, about the width of a slice of bacon) for the meat to set up over night in the refrigerator and firm up. When setting in the fridge, make sure meat is well covered. I use wax paper and set pans on top of each other and will pack 4 or 5 high.

    Day 2:
    - 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.)
    - I put it in the smoker at 130 degree’s for an hour with no smoke and damper wide open for drying purposes.
    - Then add smoke and move up to 160 degree’s for 2 hours with the damper half open.
    - Then I remove the smoke and move up to 180 degree for about 4 more hours. I remove it from the smoker when the internal temperature reaches 155 degree’s. I have moved up to 200 degree’s with no problems if getting the internal temp of 155 is taking too long.
    - Take out and let meat cool, then I bag the meat loafs separately and again, refrigerate over night.

    Day 3:
    - 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 !!!
     
    kel krause likes this.
  14. deejaydebi

    deejaydebi Smoking Guru

    Man that's some awsome bacon! It deserves a post on my SMF Recipe wall of fame!

    http://www.deejayssmokepit.net/SMF-Recipes.htm


    Now that you REALLY gotten our attention ...

    Can you go to the Roll Call and introduce yourself? I need your first name for wall of fame post!
     
  15. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    WOW!! Thanks for that [​IMG] I've got about 15* of venison scraps i was saving for jerky..........forget that, im makin bacon[​IMG]
     
  16. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    bbq bubba
    Great to hear !!! Let us know your thoughts on the bacon when you are done. Pic's of a BLT or a bacon cheeseburger to follow?
     
  17. deejaydebi

    deejaydebi Smoking Guru

    I vote we make this a sticky!
     
  18. deejaydebi

    deejaydebi Smoking Guru

    Mossy -


    I'm not normally one to buy pre-mixed anything but that stuff looked so good I ordered some last night! Thanks again!
     
  19. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    This will be added to this weekends smoke. I have to say that looks amazing!!!![​IMG] I have book marked your post for the reciepe.

    THANKS AGAIN
     
  20. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Update:
    Last weekend was a guys fishing weekend, there was a total of 6 of us. I brought well over 4 pounds of this "Buck Bacon" and when they started frying it up for breakfast, I went to take a shower. 20 minutes later when I came back to the kitchen the 5 of them had eaten it all except 2 slices which they had generously saved for me. Man I have to learn to quit offering this stuff to friends !!!

    Just curious, has any other SMF members tried making this up yet? I am very eager to hear some other smokers comments on venison bacon !!!
     

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