oogaboogachiefwalkingdeer
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Anybody make deer bacon and do you got a good recipe? Mike
deer bacon?
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Packman715
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I made elk bacon one year and the time involved did not meat (pun intended) did not meat teh results. too much time for the results.
just my opinion.
I had flank steak that I rolled with pork fat after brining, tieing and smoking. it tasted great but was not worth the work.
just my opinion.
I had flank steak that I rolled with pork fat after brining, tieing and smoking. it tasted great but was not worth the work.
dataz722
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I would imagine that deer is far too lean to make bacon from. Could be wrong though.
reverendj1
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I don't think it would be very good. On a lean deer that has to work for it's food, the fat is the worst tasting part. When I clean my deer, I make sure to get all the fat and silverskin off. On a fat happy pig, the fat is delicious because they just sit around all day and eat.
I've made venison bacon with this seasoning kit.
It produces something different from traditional bacon in that it's ground, formed, smoked, and then sliced. I added pork, pork fat, and some beef to my mix. It's almost more of a thin sliced sausage, but it is good.
I know some local deer processing shops make a similar product, which I'd like to compare someday.
It produces something different from traditional bacon in that it's ground, formed, smoked, and then sliced. I added pork, pork fat, and some beef to my mix. It's almost more of a thin sliced sausage, but it is good.
I know some local deer processing shops make a similar product, which I'd like to compare someday.
reverendj1
Well-Known Member
Mmmm. Pseudo-bacon. That actually does sound good, and an interesting way to make it.
brycelarson
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correct. Bacon is all about salt and fat. You can add salt to Venison but then you just get jerky.
dataz722
Well-Known Member
Sounds like it would be good but I don't know how anyone could ever consider calling it bacon.
CHefJohnboyardee
Well-Known Member
deer belly is just coyote bait...
I just had two venison kielbasas for breakfast. 
+1 for curlys bacon kit. Follow directions to a t and you will be fine. I typically cut out a portion of pork on the sausage recipoes as I like my stuff to tase like venison not pork. Here you need the fat. Its great. Mine came out too dry the first time so I grind it and make 50/50 burgers with it.
