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Meat lockers in my area are making venison bacon. It is made out of ground venison and probably pork. It looks like it is cured in a pan and then removed from the pan, smoked and then sliced thin. A few places sell a premixed seasoning pack. Does anyone have a recipe to mix their own?

Hi garyzag
There's a recipe for a large amount at this link, clearly you'd have to do some adjustment.
http://www.excaliburseasoning.com/Formulas-PDF/Venison-Bacon-0391702.pdf

It's from an earlier thread down toward the bottom of this page.

That recipe uses a pre mix spice,one day I hope to find a venison bacon recipe from scratch.....I have been searching for quite some time but havent found one yet!!!

Why couldn't you use a standard recipe made for pork and use it on venison?

For instance the Rytek Kutas book lists the meat for a recipe as "meat" meaning pork, beef or game.

Maybe venison could be used with the Hillbilly Bacon recipe?

Just my 2 cents.

DarrinG

That sounds worth trying Darrin,thank you!

i make beef bacon following a standard pork bacon formulation. comes out lovely . . .

jpj,

What cut of meat do you use for beef bacon?

I was thinking of making some lamb bacon - i suppose it should work the same.

i use sirloin to give the same shape of slice as standard pork back bacon
i also then cold smoke it
it's very moreish and makes a very good alternative

Hi Aris,

I have used both brisket and skirt for beef bacon, The brisket whilst producing a more traditional looking bacon with alternating stips of fat and meat, can be a little tough, the skirt however altough looking less like traditional bacon produces a very tender rasher. I have also used lamb where I have taken a whole loin and breast of lamb, trimmed off the thinner end of the breast and cured as normal, very lamby but still a very tasty breakfast rasher.

For my cures I just used Franco's dry smoke cure, and followed the instructions on the packet.

i considered using brisket (because of obvious price diference) for beef bacon but rejected the idea because of toughness
a butcher suggested carving sections from whole topside joints, but i wanted some regular fat on the slice so as to resemble traditional bacon
so have stuck to sirloin. i fortunately get wholesale prices so i do whole strips, which keeps the prices down . . .

Hi jpj,

How tender is the sirloin? The skirt which I used, which was sent from a friend in Australia (can't get it here) was absolutely delicious and beautifully tender. Unfortunately with the recent floods and associated power cuts, I had to use the last of it in a barbeque, marinated and hot smoked for 90 minutes, The best barbequed meat I have tasted to be honest!

Maybe I can get sirloin in butcher packs from the supermarket and cut them myself!

I just love a beef bacon sandwich in the mornings!

it was/is nice and tender tristar. well worth a tryout.
i totally agree, great for breakfast, or any other time of day . . .
i just have problems with stuck-in-their-way types, who question the existence of a non-pork bacon
their loss . . .

Magret Moulard, I think it is the correct spelling, the huge duck breasts from the Fois Gras ducks in France also make superb bacon, I don't know if they are available in the UK, but any large duck breast would do fine as a replacement. The rendered fat is fantastic for frying up those leftover boiled potatoes from last nights dinner as well!

Yes you are right their loss!

jpj,

What kind of prices do you pay wholesale?

aris: it does vary, but around 8-9 quid for english or irish, and down to 5 for import
however, cousin of a friend has a large herd just down the road, which may turn out nicely cash-wise and foodmiles-wise