First time making venison bacon so I purchased your imitation bacon seasoning and sure cure to make bacon this weekend. Do I need to add a binder like sure gel into the meat that I was planning on doing 60% venison 40% pork. Also is that a good ratio? Thanks Adam

]]>https://waltonsdev.nodebb.com/topic/2159/venison-imitation-baconRSS for NodeFri, 11 Sep 2026 10:11:10 GMTWed, 04 Mar 2020 17:19:19 GMT60Thanks I do have sure gel so I will add it.

]]>https://waltonsdev.nodebb.com/post/14320https://waltonsdev.nodebb.com/post/14320Thu, 05 Mar 2020 18:24:02 GMTThat’s a fine ratio for that product. For a sausage I would recommend more pork so the fat content would be higher but for the imitation bacon that is fine. You can add a binder if you want but I wouldn’t say it is necessary, might give you a little better of a finished product but nothing to worry about if you don’t have any.

]]>https://waltonsdev.nodebb.com/post/14303https://waltonsdev.nodebb.com/post/14303Thu, 05 Mar 2020 15:12:48 GMTThanks I appreciate Any and all advice

]]>https://waltonsdev.nodebb.com/post/14271https://waltonsdev.nodebb.com/post/14271Wed, 04 Mar 2020 22:40:50 GMTI do not use binder when I make it, and have never had a problem. I use a 50/50 mix of venison and fatty pork butt. I use a course grinding plate and run venison through one time, them mix in the pork and run through course plate again so venison is ground twice and pork once so you get bigger chunks of fat. Just gives it more of a bacon look. Also line your pan with cling wrap, makes it much easier to get meat block out and onto smoker rack

]]>https://waltonsdev.nodebb.com/post/14263https://waltonsdev.nodebb.com/post/14263Wed, 04 Mar 2020 22:14:28 GMT