How To Smoke Venison Bacon?

The ideal way to smoke venison bacon is at a low temperature that is gradually raised so the meat has time to absorb the smoky flavor before the fat starts to render from cooking. I advise putting your smoker on 130 degrees and adding apple wood chips or other mild-flavored wood chips. Up until the smoker reaches 180 degrees, the temperature can be increased by 10 degrees every hour. When the bacon achieves an internal temperature of 160, it is finished.


Day 1:

I mix 50 pounds (12.5 pounds) of venison with 50 pounds (12.5 pounds) of 80/20 pork and fat.

– I first put these through the grinder with a coarse grinder plate, mix the meats thoroughly, and then put them through the grinder again with a fine grinder plate.

– Next, I combine the cure, 4 cups of water, an ounce of flavor enhancer, and the seasoning for the mix in a tub. This substance is sticky, making me think of the ideal meat glue. I purchase the premix seasoning and flavor enhancer from Curley’s Sausage Kitchen online. The meat is then placed in tin foil loaf pans that are about 2 inches thick, or about the width of a slice of bacon, so that it may firm up and set up over night in the refrigerator. Make sure the meat is thoroughly wrapped before placing in the refrigerator. Pans are stacked four or five high and covered with wax paper by myself.

Day 2:

– Invert a meat pan onto your smoking racks, then carefully transfer the meat mixture there. (I like to use tinfoil pans because of this. Because of the mixture’s extremely sticky nature, using a tinfoil pan makes it simpler to bend the pans and remove the meat loaf mixture in one piece.

– For drying purposes, I put it in the smoker at 130 degrees for an hour with no smoke and the damper wide open.

– Next, add smoke and raise the temperature to 160 degrees for 2 hours while keeping the damper partially open.

– Following the removal of the smoke, I spend a further 4 hours at 180 degrees. When the internal temperature reaches 155 degrees, I take it out of the smoker. If reaching the interior temperature of 155 degrees is taking too long, I have stepped up to 200 degrees without any issues.

– Remove meat from the oven and let it cool. I then bag the meat loafs separately and once more, refrigerate them overnight.

Day 3:

– Slice the pork to your preferred level of bacon thickness, package, and freeze. Or, if you’re in a hurry and ravenous, just start cooking it like regular bacon!!

How long should you smoke bacon strips?

Smoking bacon is a really simple process. Set the bacon on a cooling rack over a baking pan or directly on the smoker rack after preheating the smoker to 200F. Spend 30 minutes smoking for even more flavor.

After 30 minutes, increase the heat to 400F and continue cooking the bacon until it is done and crispy. The bacon should cook on the smoker rack directly for about 15 minutes and on top of the baking sheet for about 20 minutes.

I like to flip the bacon halfway through the final 15 minutes to make sure it cooks evenly. When it’s finished, take it off and enjoy!

At what temperature do you smoke your bacon?

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.

Is smoked venison tasty?

Smoked venison, when prepared correctly, may be a flavorful, tender game meat that isn’t overtly “gamey.” By using the aforementioned advice from world-class pitmasters, you can make sure that your finished product is delicious and juicy rather than dried out deer jerky. The secret to smoking venison is proper preparation.

Do you enjoy smoking venison among other game meats? Have you just just had your first venison cigarette? Do you intend to soon try smoking venison? Describe it in detail by posting a comment below. We want your feedback.

Check out the All-Access Pass to get the complete inside scoop. Our courses also make wonderful presents! Give one of our gift cards to a friend who enjoys grilling outside and help them up their BBQ game!

How long should venison bacon bake?

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.

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.

Can smoked bacon spoil?

How bacon is stored, whether it is cooked, and what kind of bacon it is all affect how long it will stay fresh.

In general, unopened bacon can be stored for up to 8 months in the freezer and up to 2 weeks in the refrigerator.

In contrast, uncooked bacon that has been opened but not yet cooked may only keep for up to 6 months in the freezer or about 1 week in the refrigerator.

Properly stored cooked bacon also has a shorter shelf life; it may typically be kept for 4-5 days in the fridge and up to a month in the freezer.

Bacon grease can be frozen for up to 9 months or kept in the refrigerator for up to 6 months if you decide to save it after cooking.

For instance, cooked Canadian bacon can be frozen for up to 8 weeks or stored in the refrigerator for 3 to 4 days.

Pancetta, turkey bacon, and beef bacon all keep in the refrigerator or freezer for about the same amount of time as conventional bacon (1).

Depending on the type and whether it has been cooked or opened, bacon can be stored properly for a few days to many months in the refrigerator or freezer.

Which meat is used to make venison 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.

How long does venison bacon last in the refrigerator?

  • 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).