Venison Bacon

Air dried cured meat and salami recipes

Venison Bacon

Postby raptorman » Wed Nov 07, 2007 8:11 pm

Hi all
I would like to tap your accumalitive knowledge,if you dont mind.
I have just butchered some venison , have made my sausages,
and i have a loin left, i was going to use Franco's traditional bacon cure,
to make venison bacon, has any one done this before.
raptorman
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Postby Fallow Buck » Thu Nov 08, 2007 10:20 am

Raptor man,

I'd be interested to see how you get on.

Just for your information, I have used loin of Fallow cured for 2 days in a brine of Salt sugar and Whiskey (I think) that was very good indeed. Served with Rocket and parmesan it was fabulous.

The thread was titled venison Carpaccio, which I think has the recipe on it that I used.

Rgds,
FB
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Postby Michelle » Sun Nov 11, 2007 6:28 pm

Was the recipe below what you were looking for?

http://forum.sausagemaking.org/viewtopi ... +carpaccio

Best wishes! Michelle
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Postby raptorman » Sat Nov 17, 2007 7:12 pm

Well the venison bacon is finished, and in the frying pan, and the result is superb.
It has a sweet venison taste mixed with a taste of bacon. Highly recommend you give it a go
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