Venison Bacon
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deplorablenc1 I used the imitation bacon seasoning. 1 lb of venison ground fine twice as well as 1 lb pork ground twice.
Lined a bread pan with plastic wrap. Pressed half of the venison in the bottom. Pork on top of that. Other half of venison on top. Pressed it right with a second pan.
Smoked at 120 for an hour. 145 for 2 hours. 175 until internal temp was 160, about 7 hours total.deer13hunter awesome!
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Wow, what a great way to use up the last of your ground meat!
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deplorablenc1 I used the imitation bacon seasoning. 1 lb of venison ground fine twice as well as 1 lb pork ground twice.
Lined a bread pan with plastic wrap. Pressed half of the venison in the bottom. Pork on top of that. Other half of venison on top. Pressed it right with a second pan.
Smoked at 120 for an hour. 145 for 2 hours. 175 until internal temp was 160, about 7 hours total.deer13hunter
Ingenious. Nice work. -
Wow, what a great way to use up the last of your ground meat!
deer13hunter looks awesome…nothing better than deer bacon…I like the different color, when we make it we just grind everything and mix it all up and press in a foil pan…ours doesn’t look cool like that…once again that looks great
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deer13hunter Imitation Bacon is delicious, I especially like making it a round form so it fits on my burgers perfectly!
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I am posting all over tonight. We had a meat making party this weekend. Made 25 lb venison sticks, 30 lb venison bacon, 30 lb italian pork sausage, 20 lb soppressata and 10 lb of spanish chorizo. Oh and 40 lb of venison ring bologna (that was an old family recipe not using Walton’s). We had about 75 lb of chunked venison to start. We got a half hog from the butcher because it was cheaper than buying shoulders and belly (belly is $5/lb!). The amount was perfect! We only had a roast from the hind quarter and ribs left over to freeze.
For the bacon I found a kit online at another vendor. I would love it if Walton’s had one and if someone knows please let me know for the next time. I used 3 kits, each for 10 lb. My meat block for each was 6 lb of venison and 4 lb of pork belly. We ground it once and mixed by hand for a while until it was pretty sticky. Packed in 13x9x2 aluminum cake pans. Let it set overnight. Smoked the bacon on a pellet grill the next day and put back in cake pans and refrigerated overnight. Next day sliced it all up.
It turned out great! Plenty of fat and so good. Beats the fake turkey bacon by far.
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I am posting all over tonight. We had a meat making party this weekend. Made 25 lb venison sticks, 30 lb venison bacon, 30 lb italian pork sausage, 20 lb soppressata and 10 lb of spanish chorizo. Oh and 40 lb of venison ring bologna (that was an old family recipe not using Walton’s). We had about 75 lb of chunked venison to start. We got a half hog from the butcher because it was cheaper than buying shoulders and belly (belly is $5/lb!). The amount was perfect! We only had a roast from the hind quarter and ribs left over to freeze.
For the bacon I found a kit online at another vendor. I would love it if Walton’s had one and if someone knows please let me know for the next time. I used 3 kits, each for 10 lb. My meat block for each was 6 lb of venison and 4 lb of pork belly. We ground it once and mixed by hand for a while until it was pretty sticky. Packed in 13x9x2 aluminum cake pans. Let it set overnight. Smoked the bacon on a pellet grill the next day and put back in cake pans and refrigerated overnight. Next day sliced it all up.
It turned out great! Plenty of fat and so good. Beats the fake turkey bacon by far.
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I am posting all over tonight. We had a meat making party this weekend. Made 25 lb venison sticks, 30 lb venison bacon, 30 lb italian pork sausage, 20 lb soppressata and 10 lb of spanish chorizo. Oh and 40 lb of venison ring bologna (that was an old family recipe not using Walton’s). We had about 75 lb of chunked venison to start. We got a half hog from the butcher because it was cheaper than buying shoulders and belly (belly is $5/lb!). The amount was perfect! We only had a roast from the hind quarter and ribs left over to freeze.
For the bacon I found a kit online at another vendor. I would love it if Walton’s had one and if someone knows please let me know for the next time. I used 3 kits, each for 10 lb. My meat block for each was 6 lb of venison and 4 lb of pork belly. We ground it once and mixed by hand for a while until it was pretty sticky. Packed in 13x9x2 aluminum cake pans. Let it set overnight. Smoked the bacon on a pellet grill the next day and put back in cake pans and refrigerated overnight. Next day sliced it all up.
It turned out great! Plenty of fat and so good. Beats the fake turkey bacon by far.
srg158 looks great that’s how we do ours too with the aluminum cake pans pack the meat in them let them set in the fridge overnight then take them out of cake pan and smoke…we use the seasoning from Walton’s to make ours imitation bacon flavoring I believe it’s called…love deer bacon
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srg158 1st off a meat making party sounds ridiculously awesome…do you think 41 years old is too old to have a themed birthday party this year?! We have the imitation bacon unit and the Imitation Bacon #2. THe only difference is the one that is #2 is for 10 ln (and has the cure mixed in) and the regular one (without the #2) does 25 lb and comes with the cure but it is no mixed in.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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srg158 1st off a meat making party sounds ridiculously awesome…do you think 41 years old is too old to have a themed birthday party this year?! We have the imitation bacon unit and the Imitation Bacon #2. THe only difference is the one that is #2 is for 10 ln (and has the cure mixed in) and the regular one (without the #2) does 25 lb and comes with the cure but it is no mixed in.
Jonathon a themed party is ok as long as the theme is named after a favorite food/beverage !
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deer13hunter Imitation Bacon is delicious, I especially like making it a round form so it fits on my burgers perfectly!
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@s-a-m Thanks for that. We actually lined the pans with plastic wrap to allow the loaf to easily come out. I am with you though and have had aluminum do weird things with certain foods before after it sits in it for a while. I think the plastic wrap is a must.
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Miller Yes, put it n a fibrous casing for cooking. I’d think you could use the non-edible collagen as well but I have never done that. If you stuff them and then cook them just make sure you turn it a few times during the cooking process.
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