Venison Bacon Recipe Needed

[garyzag]

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?

[TJ Buffalo]

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.

[Michelle]

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!!!

[DarrinG]

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

[Michelle]

That sounds worth trying Darrin,thank you!

[jpj]

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

[aris]

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.

[jpj]

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

[tristar]

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.

[jpj]

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 . . .

[tristar]

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!

[jpj]

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 . . .

[tristar]

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!

[aris]

jpj,

What kind of prices do you pay wholesale?

[jpj]

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