anybody have a tried and true recipe? would like to try.
TIA!
TIA!
Only done it with pork, never with deer. I’m curious now.anybody have a tried and true recipe? would like to try.
TIA!
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…
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?to be more specific, i'm talking about the ground meat version of "bacon". grind, add seasonings, grind, mold, refrigerate, smoke, slice
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.to be more specific, i'm talking about the ground meat version of "bacon". grind, add seasonings, grind, mold, refrigerate, smoke, slice
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.
This is a problem for learning how to BBQ too.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.
I have never heard of such a thing but, after watching a Youtube video I want to go shoot another deer.
Nice find!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
this one looks interesting. anyone ever try any recipes from fox valley? i have the ingredients. may try a 2.5# test run