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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.

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

Was the recipe below what you were looking for?

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

Best wishes! Michelle

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