How To Cook Venison Bacon On Stove?

This recipe yields delicious venison bacon, which you can consume on its own or incorporate into other dishes.

The nice part is that venison bacon only needs to cook for 6 to 8 minutes per side because the chunks are considerably larger and easy to turn over.

The best way to cook venison bacon is in a cast iron skillet over medium heat.

With enough moisture still present to produce flawlessly cooked venison bacon, cast iron skillets allow all the beneficial fats from oil vaporization during the high heat frying process to escape through pores on the surface of the pan.

The venison bacon should still be somewhat malleable when it has completed frying.

The meat just needs to achieve an internal temperature of 130 degrees Fahrenheit to be considered done because venison bacon is already aged and cured.

The venison bacon must not be overcooked or cooked on a high heat setting to avoid becoming tough and dry.


  • In a pan over medium heat, cook bacon until crisp and browned. Put the grease and bacon in a heat-resistant bowl and let it cool. Shallots and garlic are added to heated olive oil in a skillet. Add to bacon after cooking and stirring for about 3 minutes to soften.
  • Once cooled, add the venison, Worcestershire sauce, parsley, salt, and pepper. 20 minutes in the refrigerator
  • Set a grill outside to medium-high heat.
  • Create six patties from the mixture, then grill them to the desired doneness. Serve with your preferred toppings on toasted hamburger buns.

What is the best method for preparing venison?

  • Lean meat shouldn’t be overcooked. It is better to serve venison medium-rare because it has very little fat.
  • Avoid cold cooking.
  • not the pan, but the meat.
  • Salt and heat make for crispy and tasty roasting.
  • Move the stir-fry along.
  • Lie down.
  • Best pals for venisons are

To how much venison should I put bacon?

Is that bacon, really? not in the sense of the old. Is it actually scrumptious? Absolutely. It’s simple to create bacon from ground venison, and it’s a wonderful addition to any breakfast. One of the several seasoning and cure packages on the market serves as the initial step. There are numerous results from an online search. Test a few, then choose your favorite.

I utilized a seasoning kit from Legg’s Old Plantation for this batch because I particularly enjoy their flavors for breakfast, Italian, hot link, and bratwurst sausages, among other things. Like other kits, this one makes 25 pounds of bacon. That might seem like a lot, but any leftovers freeze well when wrapped in vacuum bags.

Most kits advise combining venison with pork butt or shoulder up to 50/50 for the right texture. I usually go a little heavier on the venison, say 60/40, but I’ve discovered that doing so results in dry, crumbly bacon if you go any heavier.

Plan on two days for the entire procedure since most recipes call for the bacon to rest in the refrigerator overnight before smoking.

Trim any excess fat and connective tissue from the venison roasts in step 1. Pork and venison should be chopped into pieces that will fit your grinder.

Step 2: Alternately feed the largest plate of the grinder with pork and venison. Before grinding, partially chilling the flesh will quicken the procedure.

Step 3: Comply with the seasoning recommendations on your kit. We combined the seasoning and curing blend with just less than 1 quart of cold water for Legg’s. The liquid is poured over the coarsely ground meat and then is well stirred in for three minutes by hand.

Step 4: Use your grinder’s smallest plate to re-grind the spiced beef mixture. For an additional three minutes, hand mix.

Step 5: Wrap plastic wrap around 2-inch-tall disposable aluminum pans. To remove air pockets, push the beef mixture firmly into the pans as you fill them.

Step 6: Add more plastic wrap to the surface of the meat. Overnight refrigerate.

Step 7: Take off the top layer of plastic wrap, carefully invert the pans onto the smoker rack, and then lift the pan away. The pan’s plastic covering should be removed.

Step 8: Smoke the bacon for 15 to 20 minutes at 185 degrees, or until it reaches a temperature of 155 to 160 degrees within. For more flavorful smoke, we employed the Traeger Timberline’s Supersmoke feature.

Step 10: Cut the bacon into thin slices using a meat cutter or a sharp knife. Our Magic Chef Realtree slicer was employed.

Step 11: To store additional bacon for a long time, vacuum-seal it in 1- or 2-pound packets, and then freeze.

How long does refrigerator-stored venison bacon last?

  • When field-dressing the deer, take care. The most frequent mistakes hunters make involve contaminating the carcass with feces from the gutting process or environmental contaminants like dirt.
  • As quickly as you can, cool the carcass to 40 degrees F or less. If it cannot be kept in a refrigerator and the weather is warm, pack the carcass’ interior cavity with ice as soon as you can.
  • Cutting boards, cutlery, and other surfaces that come into contact with raw meat should always be cleaned in hot, soapy water before being sanitized with 1 teaspoon of ordinary bleach diluted in 1 quart of warm water.
  • Fresh raw venison should only be kept in the fridge for three to five days (USDA Food Safety and Inspection Service, 2011, May).
  • Use venison that has been safely chilled within three to four days after it has been cooked. (2011) May (USDA Food Safety and Inspection Service).

Which type of pork is combined with venison?

First, let’s discuss why venison by itself won’t suffice to make venison summer sausage.

As you are likely aware, venison is the meat of deer. As a result, the meat has a very low fat content and is exceedingly lean.

You would produce a remarkably dry meat product if you made a summer sausage only out of venison flesh.

You’ll need to find some fatty meat substitutes to add to the mixture unless this is the type of sausage you want.

Beef is sometimes added by butchers, but others prefer pork, which may be the finest choice. Pork is a fatty meat that can assist in giving venison sausage the juicy, rich flavor, and semi-dry texture that makes it a delicacy.

The fatty areas, such as the shoulders or rear, are the best cuts of pig to put here. If you don’t like the taste of venison, you might also choose pig belly.

The more belly content you include, the more it will both dominate and enhance the venison.

Regardless of the additional pig chops, keep the meat chilled before grinding it. The same is true of the meat from deer.

The process of crushing and putting cold meat into casings is much simpler. In fact, many recipes suggest beginning with venison and pork that has been partially frozen.

Use only premium pork when it comes to the provenance of the meat. Here, pork from pasture would be best. Additionally, be careful to buy organic spices and seasonings.

Consider buying your venison summer sausages from your neighborhood butcher shop rather than the grocery store.

The butcher can offer some really wonderful additional tips for creating deer summer sausage in addition to selling you the meat and spices.

How much venison should I mix with pork?

The traditional method of adding fat to venison meat is to add pork fat. Pork trimmings are available from your neighborhood butcher. I prefer to combine 60% venison with 40% pork fat scraps to make 60/40 venison sausage. Cube the pork and venison trimming so that you can put it in your grinder.

How can you tell when deer bacon has finished cooking?

Pork and venison crushed into a large bowl, then the water and seasoning mixture is added. To mix, totally combine.

Press the beef mixture uniformly into each baking pan or disposable baking tin until it is 2 inches thick. Line the baking pans or disposable baking tins with plastic wrap or aluminum foil. Meat should be covered and refrigerated overnight.

Remove the meat from the pan the following morning and let it rest while you light the smoker.

Place formed bacon on the racks of the smoker, and raise the temperature by 10 degrees each hour until it reaches 180 degrees. When the internal temperature of the bacon hits 160 degrees, it is finished.

Take the bacon out of the smoker, let it cool, and then slice it thinly. The bacon is fully cooked and is suitable for eating right away or for frying in a skillet like regular bacon.

How is formed bacon made?

We stated at the outset of this article that pigs are not always used to make bacon. In recent years, various businesses have created tools that may be used with any type of meat to generate “formed bacon,” a product that resembles bacon.

The various parts of meat in these items are joined together by chemicals to form a single piece of meat. They frequently come packaged as a seasoning and cure kit that is ready to use.

Bacon that has already been created can be purchased, but it can also be made from scratch. With the latter, you’ll have full creative freedom and control over what you eat.

Can a deer produce bacon?

Ideally, breast. As you can see in the illustration of taking the breast off the carcass below, the breast is by far my favorite cut to utilize making venison bacon. The breast has a pretty excellent fat/meat ratio, without having too much meat that would be dry and too much fat that would be, well, too fatty. You can create venison bacon from many various parts of your deer.

a rectangle-shaped piece of venison breast prepared to mimic pork belly. Before curing, I occasionally cut a small amount of fat, but not all of it.

The breast cut I prefer, along with some shoulder and neck meat, is depicted here. I shape the cut into a rectangular shape that resembles a pig belly. The rectangular piece of finished venison breast, which I’ll lightly trim before curing and smoking, is shown above.

cutting a rectangular piece of additional shoulder and neck meat linked to the venison breast flesh. This venison bacon is the greatest I’ve ever had.