Venison bacon

Venison bacon

Postby Big Guy » Mon May 23, 2011 12:47 pm

I ground up 6# of venison with 7# of pork chunks, divided it in half and made some salamis and some venny bacon. They are in the fridge overnight to meld the spices and will be smoked tomorrow and the salamis on Monday if there is still a world left.

Semi frozen venison and pork chunks

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Grinding

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all mixed up, stuffed and molded

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Raw bacon ready to pepper crust

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crusted

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all 3 crusted and ready for the smoker

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in the smoker

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12 hrs of smoking and overnight in the fridge, they are ready to slice

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all sliced and ready to package

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test fry

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on the plate

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the recipe

Venison Bacon

2 lbs. Venison
2 lbs. pork
3 tbs. coarse salt
¼ cup brown sugar
1 Tbs. gelatin
1 tsp cure #1
1 cup ice water
Cracked black pepper
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 lined with saran wrap to make un-molding easy . Let set in the fridge overnight to set. Unmold from the baking dish and coat in cracked black pepper, then place in the smoker on a fine ¼ inch mesh.
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.
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Postby wheels » Mon May 23, 2011 3:22 pm

Is this type of ground 'bacon' common where you are Big Guy. Yours was the first time I've seen it.

Phil
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Postby Big Guy » Mon May 23, 2011 3:44 pm

Not commom at all. Just another thing I do with my venison trim.
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Postby wheels » Mon May 23, 2011 4:21 pm

Thanks Big Guy.

Phil
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Postby CATFISHTONY » Thu Dec 22, 2011 12:34 am

sounds like a good idea to use up all of the deer
but does it taste like bacon and fry up well?
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Postby Big Guy » Thu Dec 22, 2011 5:53 pm

It doesn't taste like streaky bacon, but it does have a great taste and fries up nice, but not crispy. Try a small batch and you will be hooked.
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Postby JLPicard » Wed Dec 28, 2011 11:13 pm

That stuff looks like fried Spam. I have about 60 pounds of venison aging, I just might try some of this. It sounds great.
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Postby wheels » Thu Dec 29, 2011 12:34 am

Mmm... Spam!

Dan's actually got the Spam angle covered:

http://forum.sausagemaking.org/viewtopi ... light=spam

Try Big Guy's recipe, we've yet to find one of his that isn't good.

Phil
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Postby JLPicard » Thu Dec 29, 2011 3:46 am

wheels wrote:Mmm... Spam!

Dan's actually got the Spam angle covered:

Phil
LOL you guys are something else. Spam, who'da thunk?
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Postby Gray Goat » Fri Jan 06, 2012 2:08 am

It looks great to begin with but the Spam reference sold me :lol: Nice job Big Guy.
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Postby Big Guy » Fri Jan 06, 2012 9:56 am

And it tastes good too. :lol:
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Postby salumi512 » Tue Jan 10, 2012 7:33 am

That's like some crazy deconstructed and repurposed venistrami. I applaud the technique and suggest some coriander in there.

Thanks for the pics.
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