Venison Bacon Seasoning

For those unfamiliar with making Venison bacon, this seasoning can help transform your venison harvest into a flavorful, meaty bacon. Create delicious bacon from the comfort of your own home with this product and impress your family with your butchering skills. 

Includes a packet of Fast Mixture Cure. 

 Ingredients:

•  Salt, Hydrolyzed Protein (milk gelatin), Sodium Phosphate, Spice Extractives, Maple Syrup, Corn Syrup Solids, Smoke Flavor. Net Wt. 15 oz.
• Allergens: Milk, MSG

Meat Ratio:   50% beef or wild game along with 50% pork butt.

Directions: 

GRINDING

• Grind once through 1/2" plate and once through 3/8" plate or less.

MIXING

• Pour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky.
• Press mixture firmly into wax paper-lined cake pans. Cover and refrigerate overnight.

SMOKING

• Flip meat out of pan onto smokehouse rack and place in smoker, preheated to 155 degrees F.
• Open damper until product is dry. (smoke will not penetrate sweating meat)
• Close damper and apply a light smoke for about a half hour.
• Now raise temperature of smoke house to 180 degrees and hold until the internal temperature of the meat reaches 135 degrees.
• Remove from smokehouse. Cool, slice and freeze.

BAKING

• Flip meat out of pan onto oven rack. Bake at 180 degrees until internal temperature of meat reaches 135 degrees.
• Cool, slice and freeze.

NOTE

• Bacon is not required to be fully cooked, as it will normally be fried before eating. To make this product a fully cooked product that is ready to eat, the internal temperature should be raised to 155 degrees.