Real Venison Bacon Recipe

Making venison bacon at home is an excellent way to enjoy a gamey twist on traditional pork bacon. This recipe involves curing the venison, then smoking it to achieve the familiar smoky flavor of bacon. It’s a slightly more involved process than making regular bacon due to venison’s lean nature, but the result is deliciously rewarding. Here’s a basic recipe to get you started on making venison bacon:

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How to Make Deer Bacon | Venison Bacon Recipe

Perfect for hunters or anyone looking to enjoy the rich flavors of venison in a new and delicious way, this recipe transforms lean deer meat into smoky, flavorful bacon strips that are sure to impress. With just a few simple ingredients and easy-to-follow instructions, you can cure and smoke your own venison bacon right in your own kitchen.

Whether you enjoy it for breakfast alongside eggs and toast, crumbled over salads, or layered onto sandwiches, this homemade venison bacon adds a unique and delicious twist to any dish. So, roll up your sleeves, fire up the smoker, and get ready to savor the delectable flavors of homemade Deer Bacon with our mouthwatering Venison Bacon Recipe.

Ingredients

For the Cure

3 pounds ground venison
1 pound pork fat (ground or finely chopped; this helps add moisture to the lean venison)
1/4 cup kosher salt
2 teaspoons pink curing salt (Prague Powder #1)
1/4 cup brown sugar
1/4 cup maple syrup or honey
2 tablespoons black pepper (coarsely ground)
2 tablespoons smoked paprika (optional, for added smokiness)
1/4 cup ice-cold water

Instructions

Mix the Ingredients:
In a large bowl, combine the ground venison and pork fat. Mix well to ensure an even distribution of fat throughout the venison.
Add the kosher salt, pink curing salt, brown sugar, maple syrup (or honey), black pepper, and smoked paprika to the meat mixture. Mix thoroughly to ensure the cure is evenly distributed throughout the meat.
Gradually mix in the ice-cold water to help the ingredients bind together and to ensure the mixture stays cold, which is important for food safety.
Form the Bacon:
Transfer the meat mixture into a loaf pan or shape it into a log on a piece of plastic wrap. If using a loaf pan, press the mixture firmly into the pan to avoid air pockets.
Cover and refrigerate the meat for at least 24 hours to allow the cure to work. This step is crucial for developing the bacon flavor and texture.
Preheat Your Smoker:
Preheat your smoker to 200°F (93°C). If you’re using wood chips, hickory or applewood are excellent choices for venison bacon.
Smoke the Bacon:
Remove the cured venison from the refrigerator and unmold or unwrap it. Place the meat directly on the smoker rack.
Smoke the venison until it reaches an internal temperature of 150°F (65°C). This process can take about 3-4 hours, depending on your smoker and the size of your meat loaf.
Cool and Slice:
Once smoked, remove the venison bacon from the smoker and let it cool to room temperature. Then, wrap it in plastic wrap and refrigerate it until it’s firm, which will make slicing easier.
Slice the bacon into thin or thick slices, according to your preference.
Cook the Venison Bacon:
Cook the venison bacon slices in a skillet over medium heat until they are crispy and browned to your liking. Because of the added pork fat, it should cook similarly to traditional bacon but keep an eye on it as it may cook faster.

Serving Suggestions

Serve the venison bacon as you would with traditional pork bacon: alongside eggs, in BLTs, or as a savory addition to burgers.

Enjoy your homemade venison bacon, a unique take on a classic that’s sure to impress with its rich, gamey flavor and smoky aroma.

FAQs about Venison Bacon Recipe

1. Can I use any cut of venison for making bacon?

While any cut of venison can be used, the ideal choice is a lean cut such as the loin or backstrap for best results.

2. How long does it take to cure venison bacon?

The curing process typically takes around 7-10 days, depending on the thickness of the meat and your preferred level of saltiness.

3. Can I adjust the seasoning in the cure mixture?

Yes, feel free to customize the seasoning in the cure mixture according to your taste preferences. You can add herbs, spices, or even a touch of sweetness for added flavor.

4. What type of wood should I use for smoking venison bacon?

Hickory, maple, or applewood are popular choices for smoking venison bacon, as they impart delicious flavor without overpowering the natural taste of the meat.

5. How long does venison bacon need to smoke?

Venison bacon typically needs to smoke for 2-4 hours at a temperature of around 200-225°F (93-107°C), until it reaches an internal temperature of 150-155°F (65-68°C).

6. Can I store venison bacon in the refrigerator or freezer?

Yes, once smoked, venison bacon can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months. Ensure it is tightly wrapped or stored in an airtight container to maintain freshness.

Real Venison Bacon Recipe