venny bacon r-1

[Big Guy]

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.

[PC]

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?

[Big Guy]

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.

[wheels]

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

It looks superb.

Phil

[Nutczak]

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.

[Big Guy]

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

[PC]

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

[Big Guy]

Don't make it its too addictive LOL

[Zulululu]

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.

[Nutczak]

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.

[wheels]

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

Phil