Venison Bacon Seasoning

If you're new to preparing venison bacon, this seasoning blend offers the perfect way to convert your venison harvest into savory, flavorful bacon. Craft delectable bacon right at home and demonstrate your butchering expertise to impress your family.

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.