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Hi all,
I am curious to know in more detail if this "venison bacon" really does work.
My curiosity is tempered by suspicion of the use of MSG as a flavour enhancer
Also regarding the cooking process and smoking process. Does it have to both hot and cold smoke?
As Bacon i am conjuring up an image of a raw product however, it appears to be in similar structure and make up to that of a meat loaf, simply thinly sliced and re-cooked.
Is this the case?
Can some one high light this further for me?
I have a large fallow ready to skin tomorrow (two weeks hung) and i am curious to have a go. In principle it is quite exciting but ...............
Trying to get equal amounts of pork fat is impossible............what are the alternatives????????
I would be grateful for any advice
G

Greyham

I had to google this to get any idea of what you were referring to - I'd never heard of the product you describe.

There's a long thread about it here:

http://www.smokingmeatforums.com/forums/showthread.php?t=5255&highlight=venison+bacon

Call it what they like - It ain't bacon!! More a sliced and re-fried cooked meatloaf.

I guess it has to be hot smoked to cook it, otherwise it'd fall apart when sliced?

Raptorman made 'real' venison bacon - see:

http://forum.sausagemaking.org/viewtopic.php?t=3291

I have to say, that appeals more to me.

Phil

Greyham wrote:Trying to get equal amounts of pork fat is impossible............what are the alternatives????????
I would be grateful for any advice
G

You could try adding the fattiest belly pork you can find.

Dave

A bit like hens teeth trying to find fatty belly