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Venison Bacon?
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<blockquote data-quote="biggbob" data-source="post: 238717" data-attributes="member: 13313"><p>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</p></blockquote><p></p>
[QUOTE="biggbob, post: 238717, member: 13313"] 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 [/QUOTE]
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