Venison Bacon Seasoning

If you’re just starting with venison bacon, this seasoning blend is an ideal choice to transform your venison harvest into delicious, savory bacon. Prepare mouthwatering bacon in your own kitchen and showcase your butchering skills to impress your family. Packaged for 25 pounds of meat.

Includes a packet of Fast Mixture Cure. 

 Ingredients:

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

Meat Ratio:   50% beef or wild game along with 50% pork butt.

Directions: 

GRINDING

• Grind once through 1/2" plate and once through 3/8" plate or less.

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.