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Recipe: How To Make Venison Bacon

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November 29, 2010

Recipe: How To Make Venison Bacon

By David Draper

A few weeks ago I spent a day job shadowing a meat cutter at Peppers and More Smokehouse, a local custom meat processing (and more) shop in Paxton, Neb. Ron Jay, owner, butcher, handyman and jack-of-all-trades, processes more than 200 deer during the Nebraska seasons, much of which end up as deer bacon.

I’m currently in love with this bacon, which is made from the roasts cut from the hindquarters. And I don’t mean a flowers-and-feeling kind of love. I mean the kind of love that goes on behind locked doors. In fact, you should probably establish some kind of “safe word” before you try this wonderful new way to enjoy venison.

When I asked Ron for the recipe, he told me he’d be glad to make it for me, but I watched Ron’s meat cutter Gary make a batch and this is the recipe I came up with.

Venison Bacon

Ingredients:

- 2 lbs. Insta-Cure
- 1/2 lb. brown sugar
- 2 1/2 gallons water
- Three venison roasts cut from one deer hindquarter (bottom round, rump, and sirloin tip)

Directions:
- Mix dry ingredients and water well.
- Using high-volume syringe, inject cure marinade into meat at multiple points until all the blood is pushed out.
- Seal injected meat in vacuum tumbler for 1 to 3 hours (or marinate in fridge for 2 to 3 days). Rub with lemon pepper, black pepper, garlic powder and meat tenderizer.

- Smoke until internal temperature reads 130 degrees.
- Slice 1/4-inch thick.
- Fry and serve. Great with a traditional breakfast, in a BLT, or anywhere you want the sweet, smoky flavor of bacon.

Comments (12)

Top Rated
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from mad_dog9999 wrote 3 years 20 weeks ago

I will try this within a 2 weeks. Shotgun season starts dec 4

+2 Good Comment? | | Report
from Woodstock wrote 3 years 20 weeks ago

Perfect. Thanks, Dave. I plan to make this for Christmas breakfast.

+2 Good Comment? | | Report
from ScotFerg wrote 3 years 20 weeks ago

Hmmmm, not sure how that turns out. (where's the bacon flavor come from?) I've had Minnesota's version, which is very good. They make a loaf from ground, smoke it, slice it thin after it cools/sets (I assume) My first att. to copy I actually added ground bacon to the mix. Sadly, I overcooked and it got dry. Try again! (Maybe with those spices!)

+2 Good Comment? | | Report
from iowahunter18 wrote 3 years 20 weeks ago

Will have plenty of venison to try this with. Shotgun starts on saturday!

+1 Good Comment? | | Report
from Phil1227 wrote 3 years 20 weeks ago

I will definatly try this, my venison bacon is made from groud deer formed into a loaf then sliced, we use a bacon seasoning from Hobart in Omaha NE.

0 Good Comment? | | Report
from hockey86 wrote 3 years 20 weeks ago

We've been doing something similar for year. Basically curing a whole deer ham like you would a pork ham. Lots of salt, pepper and brown sugar. Hang it somewhere cool for a month or two then smoke it. Cut off a chunk and eat it. The best stuff you'll ever have.

+1 Good Comment? | | Report
from DL Petrey wrote 3 years 20 weeks ago

This sounds good and I'm going to try it. I have one question though. Is 2 lbs. of insta-cure the correct amount? The website that sells insta-cure says that 1 lb. is enough to cure 480 lbs. of meat. Still use 2 lbs.? Or is it 2 tbs. perhaps?

+2 Good Comment? | | Report
from Dickster wrote 3 years 20 weeks ago

That's really expensive bacon if it requires 2# of Insta-Cure but it does sound good!

+1 Good Comment? | | Report
from rugerlady wrote 3 years 20 weeks ago

I can't wait to try this recipe! We JUST (literally!) finished butchering/cleaning/bagging the two deer my boyfriend harvested 1st day. (Monday, 11-29 wasw opening day-shotgun for us.) We butcher ourselves (Its so much cheaper... and since I'm the one who cooks it, it helps me out to be able to do the custom butchering for the cuts I want.) A question though... does it HAVE to be from the rump roast and sirloin tips?? (I saw the comments about using ground...) Or would it be "wrong" to try this recipe with back strap?? (We have a surplus this year! ;) )

+2 Good Comment? | | Report
from eyeswideopen wrote 3 years 20 weeks ago

Before anyone uses this recipe, I would wait for David Draper to clarify the amount of Insta-cure to be used.
I can with 100% certainty, assure anyone that uses 2lbs of Insta-cure on this small amount of meat will ultimately end up with inedible venison, pork, beef etc. DL Petry is probably correct in suggesting 2 tbsp.
By comparison, I use 1 oz. to cure 25 lbs of venison summer sausage.

+2 Good Comment? | | Report
from Double D wrote 3 years 19 weeks ago

The first rule of recipes is thou shalt not assume, which I did and botched it. DL Petrey and eyeswideopen are right. When Ron said cure, my mind heard Insta-Cure. Actually, here's a better version from Gary the Meat Cutter that won't leave your venison insta-ruined.

2 qts. water
2 1 lb. packs SUGAR Cure
1/4 lb. brown sugar
2 tbsp. of cure (Actually, Gary said 'a touch', which he went on to define as a handful.)

Sorry for the confusion folks.

D

+2 Good Comment? | | Report
from DL Petrey wrote 3 years 19 weeks ago

Cool. Thanks D.

+1 Good Comment? | | Report

Post a Comment

from mad_dog9999 wrote 3 years 20 weeks ago

I will try this within a 2 weeks. Shotgun season starts dec 4

+2 Good Comment? | | Report
from Woodstock wrote 3 years 20 weeks ago

Perfect. Thanks, Dave. I plan to make this for Christmas breakfast.

+2 Good Comment? | | Report
from ScotFerg wrote 3 years 20 weeks ago

Hmmmm, not sure how that turns out. (where's the bacon flavor come from?) I've had Minnesota's version, which is very good. They make a loaf from ground, smoke it, slice it thin after it cools/sets (I assume) My first att. to copy I actually added ground bacon to the mix. Sadly, I overcooked and it got dry. Try again! (Maybe with those spices!)

+2 Good Comment? | | Report
from DL Petrey wrote 3 years 20 weeks ago

This sounds good and I'm going to try it. I have one question though. Is 2 lbs. of insta-cure the correct amount? The website that sells insta-cure says that 1 lb. is enough to cure 480 lbs. of meat. Still use 2 lbs.? Or is it 2 tbs. perhaps?

+2 Good Comment? | | Report
from rugerlady wrote 3 years 20 weeks ago

I can't wait to try this recipe! We JUST (literally!) finished butchering/cleaning/bagging the two deer my boyfriend harvested 1st day. (Monday, 11-29 wasw opening day-shotgun for us.) We butcher ourselves (Its so much cheaper... and since I'm the one who cooks it, it helps me out to be able to do the custom butchering for the cuts I want.) A question though... does it HAVE to be from the rump roast and sirloin tips?? (I saw the comments about using ground...) Or would it be "wrong" to try this recipe with back strap?? (We have a surplus this year! ;) )

+2 Good Comment? | | Report
from eyeswideopen wrote 3 years 20 weeks ago

Before anyone uses this recipe, I would wait for David Draper to clarify the amount of Insta-cure to be used.
I can with 100% certainty, assure anyone that uses 2lbs of Insta-cure on this small amount of meat will ultimately end up with inedible venison, pork, beef etc. DL Petry is probably correct in suggesting 2 tbsp.
By comparison, I use 1 oz. to cure 25 lbs of venison summer sausage.

+2 Good Comment? | | Report
from Double D wrote 3 years 19 weeks ago

The first rule of recipes is thou shalt not assume, which I did and botched it. DL Petrey and eyeswideopen are right. When Ron said cure, my mind heard Insta-Cure. Actually, here's a better version from Gary the Meat Cutter that won't leave your venison insta-ruined.

2 qts. water
2 1 lb. packs SUGAR Cure
1/4 lb. brown sugar
2 tbsp. of cure (Actually, Gary said 'a touch', which he went on to define as a handful.)

Sorry for the confusion folks.

D

+2 Good Comment? | | Report
from iowahunter18 wrote 3 years 20 weeks ago

Will have plenty of venison to try this with. Shotgun starts on saturday!

+1 Good Comment? | | Report
from hockey86 wrote 3 years 20 weeks ago

We've been doing something similar for year. Basically curing a whole deer ham like you would a pork ham. Lots of salt, pepper and brown sugar. Hang it somewhere cool for a month or two then smoke it. Cut off a chunk and eat it. The best stuff you'll ever have.

+1 Good Comment? | | Report
from Dickster wrote 3 years 20 weeks ago

That's really expensive bacon if it requires 2# of Insta-Cure but it does sound good!

+1 Good Comment? | | Report
from DL Petrey wrote 3 years 19 weeks ago

Cool. Thanks D.

+1 Good Comment? | | Report
from Phil1227 wrote 3 years 20 weeks ago

I will definatly try this, my venison bacon is made from groud deer formed into a loaf then sliced, we use a bacon seasoning from Hobart in Omaha NE.

0 Good Comment? | | Report

Post a Comment