Venison bacon

[Beeman]

Smoked 25 lbs of venison bacon. First time making this. Turned out quite good. Ground venison and pork. Formed in tin foil trays. Set I to the refrigerator overnight to cure and smoked the next day. Cooked to an internal temperature of 155F.

 

[Farleg]

Gday beeman
That looks good
What is the ratio of venison to pork & do you use specific cut of the pork & roughly what % fat of the pork ( meat to fat ratio )
What size plate do you use on the mincer
Any other ingredients
Cheers

 

[Beeman]

Hi Farleg. I used 12.5 lbs of venison, 8 lbs of pork shoulder and 4.5 lbs of pork fat.

 

[Beeman]

As far as the grinder plate. I’m not to sure. I think I did my first grind with my largest one which is 3/8”?? Then after I mixed in the seasonings and water I used a 1/8” plate?

For the spices and cure I ordered that from Walton’s Inc. it’s called imitation bacon. I forget which state they are located in. But I’m only 15 miles of the North Dakota border so I have it shipped to a depot that lots of Canadians use for parcels.

 

[Beeman]

Also there’s lots of YouTube videos showing the process. Just search venison bacon. It’s very easy to make. Longest part was the smoking.

 

[Farleg]

Thanks beeman
I’ll search it up

Might try some wallaby also as yours looks good
Cheers

 

[Beeman]

Mmmm Wallaby bacon. Should be good too.