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Deer bacon recipe?

Will Harris said:
anybody have a tried and true recipe? would like to try.

TIA!
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Only done it with pork, never with deer. I’m curious now.
I have a scratch recipe I like, hafta locate it.
I have also used the Hi-Mountain Buckboard Bacon cure and it’s outstanding. Followed their directions to the absolute T and cold-smoked it over Apple, cherry, and I’ve even done chestnut which is a phenomenal wood for pork and venison alike. Used it on pork belly, Boston butt, and I even turned some lean chops annd a beef chuck roast into bacon with it because I had some extra.
I’ll see if I can locate that scratch recipe though…
 
DelaWhere_Arrow said:
Only done it with pork, never with deer. I’m curious now.
I have a scratch recipe I like, hafta locate it.
I have also used the Hi-Mountain Buckboard Bacon cure and it’s outstanding. Followed their directions to the absolute T and cold-smoked it over Apple, cherry, and I’ve even done chestnut which is a phenomenal wood for pork and venison alike. Used it on pork belly, Boston butt, and I even turned some lean chops annd a beef chuck roast into bacon with it because I had some extra.
I’ll see if I can locate that scratch recipe though…
Click to expand...

a known good seasoning mix would be better than a poke in the eye, but would rather roll my own.

i dont think 50/50 deer/butt would change the flavor that much instead of 100% butt. dont think i want to do 80/20 deer/fatback on a large batch wo someone saying they have tried and loved. maybe try a pound and see?

thanks for looking
 
to be more specific, i'm talking about the ground meat version of "bacon". grind, add seasonings, grind, mold, refrigerate, smoke, slice
 
Will Harris said:
to be more specific, i'm talking about the ground meat version of "bacon". grind, add seasonings, grind, mold, refrigerate, smoke, slice
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Shouldn’t change much aside from ground meat being harder to rinse. Dunno how it’ll affect the perceivable saltiness if you “can’t” rinse the cure off but I know that step is critical on a slab of meat. Maybe less seasoning overall and no rinse?
 
Will Harris said:
to be more specific, i'm talking about the ground meat version of "bacon". grind, add seasonings, grind, mold, refrigerate, smoke, slice
Click to expand...
I have no recipe. But the processor I use makes it. I usually get some. My guess it has corn meal to help pack it all together I think. Did you browse the tube? I know I saw somewhere there was someone making it or a recipe.
 
MattMan81 said:
I have no recipe. But the processor I use makes it. I usually get some. My guess it has corn meal to help pack it all together I think. Did you browse the tube? I know I saw somewhere there was someone making it or a recipe.
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tons of vids on the tube. all that i found use a premade kit that they would be happy to sell you. bearded butcher, ps seasonings, hi mountain, etc.

there are some recipes on da web, but no one i follow. may resort to a kit, but i'd rather have my own.

thanks!
 
Will Harris said:
tons of vids on the tube. all that i found use a premade kit that they would be happy to sell you. bearded butcher, ps seasonings, hi mountain, etc.
Click to expand...
This is a problem for learning how to BBQ too.
Then you figure out that salt, pepper, and smoke are all you need for the first long time. Get creative later.
I think a similar concept applies with curing, except the cure ratio itself is pretty important compared to just learning how to apply seasoning and temperature, etc.
 
www.foxvalleyfoodie.com

Venison Bacon

Venison bacon is a sweet and smoky formed bacon made with a mixture of ground venison and pork fat which is seasoned, cured, and smoked.
www.foxvalleyfoodie.com www.foxvalleyfoodie.com

this one looks interesting. anyone ever try any recipes from fox valley? i have the ingredients. may try a 2.5# test run
 
704b1ba03a827be5b4c2c3bda67415af.jpg


1st attempt. Maple recipe above. Of course added extra maple.
 
I made some of this ground venison bacon this year. First time ever for me. LOVE IT. I used the seasoning mix from Curley's sausage. It is excellent!
 
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