Ground Venison Bacon

[Big Guy]

Venison Bacon

2 lbs. Venison
2 lbs. pork
3 tbs. coarse salt
¼ cup brown sugar
1 Tbs. gelatin
1 tsp, special meat binder
1 tsp cure #1
1 cup ice water
Grind pork and venison through a 3/16 plate, mix with ice water and spices, regrind. Mix well and pack into a 9x9 baking dish . Let set in the fridge overnight to set. Unmold from the baking dish and place in the smoker.
Smoke @ 120 for 1 hr to dry. Increase to 130 and start smoke. Continue to increase smoker temp to 150 and smoke for 2 hrs. Finally increase temp to 170 and smoke to an internal of 155. Cool then refrigerate overnight. Slice and package.



I'm going to give this a try. Here is what I've done so far.

Semi frozen venison chunks and pork trim ready for the grinder

First grind

Spice mix added

second grind

packed into the molds and going into the fridge overnight

Tomorrow unmold and smoke, Then let rest in fridge overnight, Monday slicing and packaging. Also sampling

to be continued

 

[Eagle160]

Sounds like it's going to be damn tasty stuff. Sliced up on crusty rolls with honey mustard and swiss cheese packed in the hunting coat for stand lunch. MMmmmmm

 

[Big Guy]

near disaster

Almost a disaster! the meat fell through the grill

Turned out OK but I lost quite a bit and the remaining pieces had a funky shape.

slicing

in the pan

on the plate

taste was terrific, lessons learned. Line mold with cling film so un-molding is easy, and smoke on a finer mesh. Definatly a do again.

 

[Eagle160]

Man that looks awesome! You may have had a few bumps and lost a little bit but it looks like it was worth the effort. Nice job and thanks for posting the process. I like to experiment with venison so I will give this a shot.

 

[Big Guy]

Next time I will line the cake pans with cling film to make un-molding easy, and put a finer screen on the smoker grill.

 

[fiddler]

OK, this looked really good and I tried making it last weekend. AWESOME!

I used 6x9 baking pans and I packed it really well to let it firm up. 4 hours on the smoker and another 3 in the oven on dehydrate setting at 170.

It turned out pretty good. I used the cling film with no problems and a smaller spaced cooking rack so it didn't come apart.

My Lady tells me I'm going to make it again. Two thumbs up on this recipe.

 

[Big Guy]

I did a re-do made a few changes. used a finer screen in the smoker , used cling film in the molds and coated the meat in cracked pepper before smoking. It turned out fantastic.

in the smoker

slicing

 

[fiddler]

Two thumbs up on this recipe. Thanks Big Guy.

 

[burnt_servo]

MMMMMMMM

i'm hungry now !!!

great thread

 

[KDX]

That looks awesome.