Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: billythekidrock on January 30, 2011, 05:57:30 PM

Title: Venison Bacon
Post by: billythekidrock on January 30, 2011, 05:57:30 PM: Awhile back I thought I would try making venison bacon so I bought the spice kit from Cabela’s for a rainy day. Today wasn’t so rainy, but I had time so I gave it a shot. The kit comes with enough seasoning and cure for 25 lbs of meat but I didn’t want to do such a large batch just incase I didn’t like it. So I thawed out 6 lbs of burger and did a quarter batch for starters.

It is pretty simple.
1. Add a little water to the spice and cure then mix thoroughly.

2. Place wax paper in a pan and pack meat evenly. I chilled it in the freezer for 3 hours before placing in the smoker.

3. I heated the smoker to 200 degrees and added some alder chips for smoke.

4. I smoked it until it had an internal temp of 145 degrees and then cooled it for a bit in the freezer.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebVBaconCollage.jpg&hash=8a96140dcde4758c8706a163aef47b8f672b78f0)

I then cut it into 4 quarters and sliced up 1 quarter. I will let the other quarters cool and slice them tomorrow after work.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_9818.jpg&hash=c902c1aebfc3609eba1a295a1c3687b327bd9ca7)

It didn’t turn out too bad. We only tried the 3 pieces but tomorrow I will give it a real taste test and decide if I am going to use the rest of the kit.
Title: Re: Venison Bacon
Post by: Jason on January 30, 2011, 06:09:32 PM: Looks great! Venison Spam :chuckle:
Title: Re: Venison Bacon
Post by: carpsniperg2 on January 30, 2011, 06:10:59 PM: Intresting, I never would have thought of that. Thanks for sharing
Title: Re: Venison Bacon
Post by: turkey buster on January 30, 2011, 06:13:28 PM: it does look good, let us know tomorow
Title: Re: Venison Bacon
Post by: billythekidrock on January 30, 2011, 06:13:57 PM: Quote from: Jason on January 30, 2011, 06:09:32 PM
Looks great! Venison Spam :chuckle:

Interesting that you would say that as I felt it tasted like a cross between bacon and spam.
Title: Re: Venison Bacon
Post by: dogtuk on January 30, 2011, 06:42:00 PM: this stuff makes a great Jerky just cure the same way you did the bacon and slice and smoke like jerky and eat it is better that way then the bacon
Title: Re: Venison Bacon
Post by: Huntbear on January 30, 2011, 06:44:19 PM: Looks pretty good to me.. I may have to try my hand at making some.

:EAT:
Title: Re: Venison Bacon
Post by: Bigshooter on January 30, 2011, 07:17:45 PM: Quote from: Jason on January 30, 2011, 06:09:32 PM
Looks great! Venison Spam :chuckle:

As soon as I saw the three pieces in the pan that's what popped into my head. Spam not bacon.
Title: Re: Venison Bacon
Post by: billythekidrock on January 31, 2011, 05:30:25 AM: Quote from: dogtuk on January 30, 2011, 06:42:00 PM
this stuff makes a great Jerky just cure the same way you did the bacon and slice and smoke like jerky and eat it is better that way then the bacon

I may try that with half of it this afternoon. Slice and smoke a bit more.
Title: Re: Venison Bacon
Post by: huntlakewood on January 31, 2011, 06:38:25 AM: Wow I was wondering if you could make BBB out of a Venison roast. I wonder how it would taste if you did that using the breakfast sausage seasoning. I am going to have to try that next time I get a deer.
Title: Re: Venison Bacon
Post by: NRA4LIFE on January 31, 2011, 12:08:37 PM: A buddy of my dad's made this and I thought it was great. Did you mix any pork or beef in with the venison? If so, how much?
Title: Re: Venison Bacon
Post by: dogtuk on January 31, 2011, 04:30:17 PM: Gary
I did a 50/50 venison/porkbutt when I did it
Title: Re: Venison Bacon
Post by: billythekidrock on January 31, 2011, 04:51:07 PM: Quote from: NRA4LIFE on January 31, 2011, 12:08:37 PM
A buddy of my dad's made this and I thought it was great. Did you mix any pork or beef in with the venison? If so, how much?

I thawed out some elk burger that was probably 20% or less porkbutt.
Title: Re: Venison Bacon
Post by: billythekidrock on February 06, 2011, 07:11:22 AM: To finish this up, I took most of the remaining ¾ and put it back in the smoker for jerky. I sprinkled Johnny’s Garlic on one rack and left the top rack as is. After a half hour I took out the lower rack to cool and moved the upper rack to the bottom for another half hour.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_9821.jpg&hash=661b49462dd9c0fdcc61e3ec99d333e9878bf8e8)

The garlic actually turned out really good as jerky, while I thought the other was kind of bland. Plus it was a lot drier since I left it in an extra half hour.

What I couldn’t fit on the smoker racks, I fried like bacon. I was really happy with it and my son couldn’t stop eating it as well.

I then made a BLT minus the L & T.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_9826.jpg&hash=c14320e0109ba7af51cc410c1f58e0890d43d3d7)

I then made another one (with a fried egg) for the next days lunch. It worked out pretty good so I am sure I will use the rest of the spice package. Probably as bacon, but maybe a little as garlic jerky. I might even make some garlic bacon.
Title: Re: Venison Bacon
Post by: Hornseeker on February 07, 2011, 06:44:50 PM: Thats a good idea...I will keep that in mind as the year goes on here and I try to get creative with the deer and elk in the freezer!!!
Title: Re: Venison Bacon
Post by: Wa hunter on February 24, 2011, 09:07:04 PM: :tup: