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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: sam barrett on April 01, 2007, 11:55:00 AM
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Does anyone know how to make venison bacon, and would you be willing to share the recipe. I hunted one year in Wisconsin and the outfitter had venison bacon and it was awesome. I'm from PA, but have never seen it around the area. Any help would be really appreciated. Thanks, Sam
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I've had it from wild boar, but never deer. The fat from deer is very tallow like and hard to digest. I've eaten ribs from very young deer that I cooked slowly to render fat away. Just can't digest that heavy fat as I get older.
Dan Hugelier
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Maybe I should clarify. The bacon wasn't like traditional bacon. I'm pretty sure it was made from ground up meat, pressed, and cut into strips. However it was done it was awesome. I'm trying to get away from pork bacon, and this would be a great alternative. Thanks, Sam
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Only thing I could think of was to either dry cure or brine cure a piece of venison (one of the separated muscles from the hind leg would work here), cold smoke it, Then chill it till firm and slice thinly on slicer across the grain of the meat. Pan fry in healthy fat and it should work.
You could also take those slices a little thicker and run them through a cuber to tenderize first, before cooking. That would give the impression it was ground meat, but still held together, making it very tender.
Dan
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You don't want to eat the tallow or fat from venison. That is what makes it very gamey. Maybe you should try a venison breakfast sausage with lean venison, pork, apple, sage, and some hot pepper. Smoke them over some apple or cherry for a bit to flavor, then fry up to saddle next to a few over easies.
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My brother gets it made in Wisconsin, by far it is the best bacon type product I have ever had. I had 30 lbs of it shipped to Alaska last fall, should last me till next hunting season... really good stuff!!
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It's made just down the road from my home. Haen Meat processing in Kaukauna, WI does it. Haven't seen it anywhere else. Very worth the cost of getting it made up. Also, it's better for you than the pork bacon, less grease and fat. They add pork fat to it replacing the venison fat. Cheers, Matt
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Haen Meat Processing
920-766-3239
I'm going to give them a call, see if they'll ship some venison bacon to NY. I didn't think it was possible, but if you guys are saying so, I'm dying to try it!!!! Thanks for bringing this light, it's much appreciated.
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Not sure if they sell venison, but they definitely will process your own venison that you bring in for you. Enjoy it! Cheers, Matt
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BTW, for those of you who are trying to get away from pork bacon... give turkey bacon a try...
My wife bought some a while ago and it was very good you almost can not tell it apart. It is a lot leaner and you get more of it when cooked...
I still prefer pork, but have gone half and half to try to keep my doctor happy..
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Could have been Canadian bacon made from the loin.
Here's a recipe for using loin (this is based on 4 lbs and pork so adjust accordingly):
1 gallon/4 liters water
1.5 cups/350 grams kosher salt
1 cup/225 grams sugar
1.5 ounces/42 grams pink salt (about 8 teaspoons)
1 large bunch fresh sage
2 garlic cloves, peeled and lightly smashed
Combine all brine ingredients in large enough pot to hold loin and brine (Do not add loin yet). Simmer to dissolve the salt and sugar. Remove from heat and let cool to room temp. Refrigerate until chilled.
Put loin in brine and weigh it down with a plate to keep submerged. Refrigerate for 48 hours.
Take out the loin (discard the brine), rinse it under cold water and pat dry. Place on rack set over a plate or tray and refrigerate uncovered 12-24 hours.
Hot-smoke the loin to an internal temp of 150 degrees F. If you don't have a smoker, place in oven no higher than 250 degrees. Allow to cool, cover and refrigerate for up to 10 days.
Reference "Charcuterie" by Ruhlman & Polcyn
-Brian
www.bowyersjournal.com (http://www.bowyersjournal.com)