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Venison Bacon?

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  #1  
Unread 11-06-2008, 08:14 PM
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Join Date: Jul 2008
Location: Bay,CO florida.
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Venison Bacon?

Dose anyone have a recipe for Venison Bacon? And would the like to share it with us on-line? I have looked and looked with no luck. I met some one this week that hunts in Kentucky and has it made their. I live and hunt in FL, and no one around here has even heard of it. Bill Maylor.
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  •   #2  
    Unread 11-06-2008, 08:25 PM
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    Re: Venison Bacon?

    I have had the meat processors brine and smoke tenderloins soaked in Canadian bacon brine.

    Is goooood!!! They smoke the whole thing then you cut it thinly perpendicular to the grain.

    They will give you a funny look when you ask for this.
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      #3  
    Unread 11-06-2008, 08:51 PM
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    Re: Venison Bacon?

    MagMan, Thanks for the reply. I also heard it is very very good. I would like to try some. Bill, from Kentucky says the Venison is mixed 75% to 25% pork , ground with spices and placed in a pan about 1 to 1.5 inches deep, then chilled for a day then smoked for an unknown time. Then it is cut into strips and frozen until ready for cooking. He said its better the any bacon you have ever had. He is dose not know the exact recipe. I was hoping someone on this site might know of this secrete recipe. Bill Maylor
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      #4  
    Unread 11-06-2008, 08:55 PM
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    Re: Venison Bacon?

    Hi,
    My local butcher smokes venison back straps that I give him. Nothing special required, they tast very good sliced up thin and fried up with your eggs for breakfast.
    Topshot.
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      #5  
    Unread 11-06-2008, 11:15 PM
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    Re: Venison Bacon?

    Hi Bill, My mom used to make it years ago it is easy and tasty. She used Mortons sugar cure its a curing mixture you rub on the meat and leave on for 24hrs per lb if I rember correctly. Using back straps works the best. I haven't had any in a very long time but was thinking about making some. Mom used to make bacon and hams from our hogs and also cure alot of wild meat for a change. If you can find some Mortons sugar cure follow the directions. I believe she also used to soak the cured meat in water for a bit to remove some of the salt. No smoking required but couldn't hurt. Keep experimenting till you get the taste you like. Elk, deer, moose all were tasty. Good Luck BB
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      #6  
    Unread 11-07-2008, 07:29 AM
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    Re: Venison Bacon?

    Bill, that does sound tasty. I'll do some looking around and let you know what I find.
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      #7  
    Unread 11-07-2008, 10:31 AM
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    Re: Venison Bacon?

    Bill, check out baldhunter,s post on the smoking thread he is doing pretty much what mom did for curing ham and bacon ect. We just never got into smoking our meat. Bon appetit.
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