<![CDATA[Venison Bacon]]>I want to make up a couple of batches of venison bacon; 1 using waltons bacon mix, a maple flavored and a apple flavored. My question is should I mix a big batch using Waltons bacon mix and then split it up and add Waltons Maple sausage mix and apple mix or make separate batches using only the maple, apple and bacon mixes in each? I guess to make it simple do I need the bacon flavored mix in the apple and maple bacon to make it taste more like bacon?

]]>https://waltonsdev.nodebb.com/topic/4128/venison-baconRSS for NodeThu, 10 Sep 2026 21:23:51 GMTThu, 05 Aug 2021 22:40:26 GMT60<![CDATA[Reply to Venison Bacon on Wed, 11 Aug 2021 01:52:06 GMT]]>Thanks guys. I’ll let you know what I do and how it turns out. I appreciate the advice.

]]>https://waltonsdev.nodebb.com/post/44021https://waltonsdev.nodebb.com/post/44021Wed, 11 Aug 2021 01:52:06 GMT<![CDATA[Reply to Venison Bacon on Mon, 09 Aug 2021 12:37:02 GMT]]>A processor friend of mine makes deer bacon, he does a mix of 50/50 venison/pork. I have plans to make it this year when pork goes on sale again.

]]>https://waltonsdev.nodebb.com/post/43885https://waltonsdev.nodebb.com/post/43885Mon, 09 Aug 2021 12:37:02 GMT<![CDATA[Reply to Venison Bacon on Mon, 09 Aug 2021 03:12:28 GMT]]>Christian Beckman it would definitely be a trial and error process to get the flavor profile you want. You could add real maple syrup as suggested or maple sugar. Apple flavoring or some diced dried apples may work. Mixing flavor batches can become a tricky process.

]]>https://waltonsdev.nodebb.com/post/43868https://waltonsdev.nodebb.com/post/43868Mon, 09 Aug 2021 03:12:28 GMT<![CDATA[Reply to Venison Bacon on Fri, 06 Aug 2021 13:27:31 GMT]]>Mixing a base of bacon mix and then adding another mix of maple sausage and an apple mix might get a little tricky depending on the salt percentages and pink-salt percentages.

You could use the base waltons bacon mix and then add good ol’ maple syrup to your maple batch to cure. As for the apple you could add apple brandy (got that idea from a recent meatgistics podcast!) or maybe apple cider into your cure that you’d like to have some apple notes. You could also chop up some fresh apple and try adding that to your cure, if it is a wet cure.

]]>https://waltonsdev.nodebb.com/post/43693https://waltonsdev.nodebb.com/post/43693Fri, 06 Aug 2021 13:27:31 GMT