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I did a do over on my venison bacon recipe, then coated the outside with cracked black pepper before smoking. This time I lined the molds with cling film and used a finer screen in my smoker.



almost done, I'll let the temp drift down and give it overnight in the fridge . Then slice and package tomorrow evening.

I bet moose bacon would be good. Can I ask what part of the deer are you using for bacon? And what is your recipe?

I was away all day yesterday, but now I'm home I get to finish my Venny bacon re-do.

Slicing







in the pan



on the plate



I think I hit a home run with this batch. The pepper crust just sets it off.


Moose bacon would be good too. I use venison trim to make my bacon. When I butcher my venison I de-bone all the meat and then seperate into muscle groups. I trim off any fat, blue membrane, gristle and sinue and discard that. The smaller pieces of pure meat get frozen into blocks to make ground jerky , sausage or bacon.

Venison Bacon

2 lbs. Venison
2 lbs. pork 90% fat
3 tbs. coarse salt
¼ cup brown sugar
1 Tbs. gelatin
1 tsp, special meat binder
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 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.

Does that qualify as 'Health Food' 'cos it's got tomato on it!

It looks superb.

Phil

Big Guy!

Nice looking venny bacon!! I think that would go real good with grilled caribou steaks, or even a moose roast. What time should I be over for dinner?
I can bring some wild onions and morel mushrooms to the feast.

the wild onions are ready here too , we call them Wild Leeks, and so are the fiddle heads, the Morels should be popping up any time as its raining today. Come on over, supper at 5

This recipe is on my "too do" list now. Thanks Big Guy

Don't make it its too addictive LOL

Big Guy,
I really hate reading your posts now I have to stop what I am doing and go find something to eat.Well done looks great.

Big Guy wrote:the wild onions are ready here too , we call them Wild Leeks, and so are the fiddle heads, the Morels should be popping up any time as its raining today. Come on over, supper at 5

Same here with calling them leeks, But I did not know if that would be understood by anyone in this forum. Typically we refer to them as "Ramps" and I have no idea how that name came about.

we have had a recent colder drier period, so the morels may be delayed a little bit until we see some warmer days with more rain.
You never know with those mushrooms, you could be up to your butt in them for 5 years in a row in the same spot, and never see them there again.

a few years back, I found them right in my yard under every single white-pine tree I looked under, but never before or after that spring.
I had just got back in from picking morels a few miles away from home, and as I was sitting down pulling ticks off of myself when the GF comes in the house with one of the largest morel's I had ever seen and says they are all over the yard. They were everywhere, but not since that year.

Ramps in the UK are also known as wild garlic - they're in season at the moment.

Phil