Venison Bacon Seasoning

SeasoningsVenison Bacon

If you have never made Venison bacon, look no further! Turn your venison harvest into a meaty style bacon. Your family will love the results from your home butchering creation.

Includes a packet of Fast Mixture Cure.

SKU #
250

10.25

USD

$

5.99

USD

Contains

low Inventory - order soon!
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Ingredients

  • Salt, Hydrolyzed Protein (milk gelatin), Sodium Phosphate, Spice Extractives, Maple Syrup, Corn Syrup Solids, Smoke Flavor. Net Wt. 15 oz.
  • Contains: Milk, MSG

Preparation directions

Printable Directions

GRINDING

  • Grind once through 1/2" plate and once through 1/8" plate.

MIXING

  • Pour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky.
  • Press mixture firmly into wax paper-lined cake pans. Cover and refrigerate overnight.

SMOKING

  • Flip meat out of pan onto smokehouse rack and place in smoker, preheated to 155 degrees F.
  • Open damper until product is dry. (smoke will not penetrate sweating meat)
  • Close damper and apply a light smoke for about a half hour.
  • Now raise temperature of smoke house to 180 degrees and hold until the internal temperature of the meat reaches 135 degrees.
  • Remove from smokehouse. Cool, slice and freeze.

BAKING

  • Flip meat out of pan onto oven rack. Bake at 180 degrees until internal temperature of meat reaches 135 degrees.
  • Cool, slice and freeze.

NOTE

  • Bacon is not required to be fully cooked, as it will normally be fried before eating. To make this product a fully cooked product that is ready to eat, the internal temperature should be raised to 155 degrees.

Meat Ratio

50% beef or wild game along with 50% pork

Tip

  • When mixing add up to 2 cups water and 1 oz. fast cure.
  • Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
  • In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
  • Order a new knife and plate, and keep the set together instead of mixing knives and plates.
  • The plate and knife must run tightly together. Add or replace thrust washers if needed.
  • Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

Recommendations

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture. See our Quick Reference Guide under the Preparation Directions.

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