Are you a fan of bacon but looking for a healthier alternative?
Venison bacon might just be the answer you’re looking for!
This delicious and flavorful meat is made from a combination of venison and pork trimmings, seasoned with maple sugar and cured for 24 hours.
But the real magic happens when it’s smoked to perfection.
The question is, how long should you smoke it for?
In this article, we’ll explore the ideal smoking time and temperature for venison bacon, so you can enjoy this tasty treat at home.
So fire up your smoker and let’s get started!
How Long To Smoke Venison Bacon?
When it comes to smoking venison bacon, the key is to start low and slow. This means setting your smoker to a low temperature and gradually increasing it over time.
A good starting point is 130 degrees Fahrenheit, with mild-flavored wood chips such as apple wood. Smoke the bacon at this temperature for one hour before increasing the temperature by 10 degrees every hour until the smoker reaches 180 degrees Fahrenheit.
Once the smoker reaches 180 degrees Fahrenheit, do not increase the temperature any further. Allow the bacon to cook until it reaches an internal temperature of 155 degrees Fahrenheit. This should take approximately three hours, but it’s important to use a meat probe to ensure that the bacon has reached the correct temperature.
Ingredients And Preparation Of Venison Bacon
Before smoking your venison bacon, it’s important to prepare it properly. The following are the ingredients and steps you’ll need to follow:
Ingredients:
– 2 lbs of ground venison
– 1 lb of pork butt or shoulder (optional)
– 6 ounces of curing and seasoning blend
– Water
– Wood chips for smoking
Preparation:
1. Trim any fat and connective tissue from venison roasts. Cut venison and pork into chunks that will fit your grinder.
2. Feed both pork and venison alternately through the grinder’s largest plate. Partially freezing the meat before grinding will speed up the process.
3. Mix the curing and seasoning blend into just under 1 quart of cold water. Pour the mixture over the coarsely ground meat, then mix it in by hand for 3 minutes.
4. Re-grind the seasoned meat mixture through the smallest plate on your grinder. Hand mix again for another 3 minutes.
5. Line 2-inch-tall disposable aluminum pans with plastic wrap. Fill the pans, packing the meat mixture in firmly to eliminate air pockets.
6. Cover the surface of the meat with additional plastic wrap. Refrigerate overnight.
7. Remove the top plastic wrap and gently invert the pans onto your smoker rack and lift away the pan. Peel away the plastic wrap that lined the pan.
Now that your venison bacon is prepared, you can follow the smoking instructions outlined above to smoke it to perfection. Remember to use a meat probe to ensure that your bacon has reached an internal temperature of 155 degrees Fahrenheit before removing it from the smoker. Once cooled, slice your bacon and store it in vacuum-sealed bags in the freezer for long-term storage.
The Importance Of Proper Smoking Time And Temperature
Proper smoking time and temperature are crucial when it comes to smoking venison bacon. Starting at a low temperature allows the meat to soak in the smoke flavor before any fat starts rendering from cooking. Gradually increasing the temperature ensures that the bacon is cooked evenly and thoroughly without drying out or becoming tough.
It’s important to monitor the internal temperature of the bacon using a meat probe. The recommended internal temperature for venison bacon is 155 degrees Fahrenheit. If the bacon is not cooked to this temperature, it may not be safe to eat.
Additionally, over-smoking can result in an overpowering smoke flavor that can mask the natural flavor of the meat. It’s important to find a balance between smoking time and temperature to achieve a delicious and flavorful venison bacon.
Ideal Smoking Time And Temperature For Venison Bacon
When it comes to smoking venison bacon, the ideal smoking time and temperature can vary depending on personal preference and the size of the meat. However, a general guideline is to smoke the bacon at a low temperature that is gradually increased over time.
A good starting point for smoking venison bacon is 130 degrees Fahrenheit with mild-flavored wood chips such as apple wood. This low temperature allows the meat to soak in the smoke flavor before the fat starts rendering from cooking. Smoke the bacon at this temperature for one hour before increasing the temperature by 10 degrees every hour until the smoker reaches 180 degrees Fahrenheit.
Once the smoker reaches 180 degrees Fahrenheit, it’s important not to increase the temperature any further. This will allow the bacon to cook until it reaches an internal temperature of 155 degrees Fahrenheit. This temperature ensures that the bacon is fully cooked and safe to eat.
The total smoking time for venison bacon can vary depending on the size and thickness of the meat. However, a general guideline is to smoke the bacon for approximately three hours until it reaches an internal temperature of 155 degrees Fahrenheit. It’s important to use a meat probe to check the internal temperature and ensure that the bacon is fully cooked.
Tips For Achieving Perfectly Smoked Venison Bacon
Achieving perfectly smoked venison bacon is not difficult, but it does require attention to detail. Here are some tips to help you get the most out of your venison bacon smoking experience:
1. Use a low temperature: As mentioned above, starting at a low temperature is key. This allows the meat to soak in the smoke flavor before the fat starts rendering from cooking. It’s important to gradually increase the temperature over time to ensure that the bacon cooks evenly.
2. Soak your wood chips: Soaking your wood chips in water before smoking can help them last longer and produce more smoke. Make sure to store them in a cool place in a covered container that won’t absorb scents.
3. Rub in the cure well: When seasoning the meat with the cure, make sure to rub it in well and massage it into the meat to ensure proper seasoning. Refrigerate the meat for at least 24 hours before smoking to allow the cure to set.
4. Use a meat probe: Checking the internal temperature of the bacon with a meat probe is crucial to ensuring that it’s cooked all the way through. The temperature should reach 155 degrees Fahrenheit before removing it from the smoker.
5. Let it rest: After smoking, let the bacon rest for at least an hour at room temperature before placing it in the fridge to cool overnight. This will help the flavors develop and settle.
By following these tips, you’ll be well on your way to achieving perfectly smoked venison bacon that’s bursting with flavor and texture.
Serving And Storing Venison Bacon
After smoking your venison bacon, it’s important to let it rest for at least an hour at room temperature before storing it. This allows the flavors to develop and the bacon to cool down before being placed in the fridge or freezer.
To store your venison bacon, wrap it tightly in plastic wrap or vacuum seal it to prevent air from getting in. This will help preserve the flavor and texture of the bacon. If you plan on keeping the bacon in the fridge, it will last for a couple of weeks. However, if you want to keep it for longer, it’s best to freeze it.
When serving venison bacon, you can slice it thinly and enjoy it as a snack or use it as a flavorful addition to your favorite dishes. It’s also great for breakfast sandwiches or as a topping for salads.
