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How to Make Venison Bacon

Bacon is one of the best indulgences of life. Smell, taste ... it doesn't get better! Unfortunately, if you want deer bacon, you have to make it (or your meat processor does it). Deer are lean, and therefore do not have enough belly fat to produce anything like pork. But you can mix deer with pork, spice properly, and have delicious fake meat. You can use it just like pork — either add it to the recipe or eat it clearly. This is the best recipe I've found so far. I don't know who first came up with this recipe, but I'm grateful every time I eat it!

You'll need a grinder (or grinder) and a smoker, which is an essential cooking tool for deer lovers!

For 25 lbs of deer bacon, you need half pork and half pork (50% meat / 50 fats). If 25 lbs sounds like a lot of bacon, remember you can freeze it.

Herbs and healing are what really make good pork bacon, and keep it. Buying a pre-made spice kit is the easiest way to make sure you have the right mix. Just about any place that sells sausages and accessories will have deer meat kits. The average price is around $ 5 for a kit that produces 25 kg of bacon. Not bad!

Before you begin, make sure you have about 10 prepared pans (the easiest foil pan), cooking spray, wax paper, and a meat thermometer.

First grind the meat; Roll twice to make sure the meat is well mixed. Use a fine knife for a second grind. Put in a bowl and add seasoning and cure, mixing with water (your seasoning kit will tell you how much).

Sprinkle the pan with cooking spray and put the meat in it. You want the meat to be about 2 inches deep. Cover the pan tightly with wax paper and store in the refrigerator (or garage if cool enough) for 8 to 12 hours.

Spray the smoker rack with spray spray to prevent sticking. Remove the meat from the pan and place on a rack. You will heat the meat at 130 for 1 hour, then the temperature will rise to 160 and smoke for another 2 hours. After smoking, remove the meat from the rack and place in the oven at 180 for 4 hours, or until the internal temperature of the meat reaches 155.

Allow the bacon to sit until it reaches room temperature and then cool overnight. You can then cut into strips. Put it in 1 pack and freeze for use throughout the year. Enjoy!


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