Venison Bacon Recipe
15# venison trim
10# pork trim
*1 bag venison bacon unit - .84#
*1 oz fast cure. - .06#
2# (4 cups) cold water.
2/3 cup maple sugar (optional)
2 Tbl. liquid smoke (optional)
Grind venison through 6mm plate.
Grind pork through 6mm plate.
Mix water and dry ingredients with wire wisk or blender and add to meat.
Place in mixing tub and mix hand for 10 minutes.
Lay emulsion in a 2" glass or plastic pan (line with waxed paper for easy removal). Use hands to push down on meat to make a firm texture. Cover with plastic and put in refrigerator overnight.
Smoking:
Carefully turn pan upside down on smokehouse racks.
Set temp at 130 degrees for 1 hour or until dry - door open 1�.
Set temp to 150-160 degrees - smoke 3 hours or until desired temp.
Set temp 170-180 degrees until internal temp is 155 degrees.
Refrigerate overnight.
Slice, package and freeze.
*All the venison bacon spices and cures look to be from
http://www.excaliburseasoning.com/ I purchased mine from
http://www.curleyssausagekitchen.com/ $5.99 for enough to do a 25 pound batch.
I would love to be able to mix my own spices if anyone has any ideas.
Its great fried or micro waved.
