Deer bacon
- Thread starter archer19
- Start date
This Sounds Good.
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.
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.
Legnip
Well-Known Member
Did you say 2 Pounds of insta-cure???
yup, I googled Venison baccon, lots of them out there
