Are you a fan of bacon but looking for a healthier and more unique option?
Look no further than venison bacon!
This delicious alternative to traditional pork bacon is leaner and has a distinct flavor that will have your taste buds dancing.
But how do you know when it’s done cooking?
In this article, we’ll explore different methods and techniques to ensure your venison bacon is cooked to perfection every time.
From smoking to frying, we’ve got you covered.
So grab your apron and let’s get cooking!
How To Tell When Venison Bacon Is Done?
When it comes to cooking venison bacon, there are a few things to keep in mind to ensure it’s cooked to perfection.
Firstly, it’s important to note that venison bacon is not as greasy as traditional pork bacon. This means that it requires less cooking time and can easily become dry and tough if overcooked.
One way to cook venison bacon is by smoking it. To do this, set your smoker to 130 degrees Fahrenheit and add mild-flavored wood chips, such as apple wood. Every hour, raise the temperature by 10 degrees until the smoker reaches 180 degrees. The bacon is done when it reaches an internal temperature of 160 degrees Fahrenheit.
If you prefer to fry your venison bacon, it’s best to use a cast iron skillet on medium heat. Since venison bacon is already aged and cured, the internal temperature of the meat only needs to reach 130 degrees Fahrenheit for it to be done. It’s important not to overcook or cook on too high of a heat setting, or else it will be dry and tough.
When the venison bacon is finished cooking, it should still be slightly flexible. If it’s too crispy or brittle, it’s likely overcooked.
Another way to tell if your venison bacon is done is by checking its color. While traditional pork bacon turns crispy and brown when cooked, venison bacon may still have a pinkish color even when fully cooked. This is because the pink color can be from the cooking method used like smoking or adding ingredients like celery or onions in meatloaf.
Ultimately, the best way to tell if your venison bacon is done is by using a food thermometer. This will ensure that the internal temperature has reached the minimum safe temperature for consumption.
Why Choose Venison Bacon?
There are many reasons why one might choose venison bacon over traditional pork bacon. For starters, venison is a leaner meat than pork, making it a healthier option for those who want to watch their fat and cholesterol intake. Additionally, venison is a completely natural meat that is free from additives and steroids, making it a more environmentally-friendly choice.
Venison bacon also offers a unique flavor profile that sets it apart from traditional bacon. The smoky and sweet taste of venison pairs well with the added pork fat, creating a rich and flavorful bacon that can be used in any recipe that calls for bacon.
For hunters or those who source their own meat, making venison bacon is a great way to utilize the entire animal and reduce waste. It’s also a great way to experiment with new flavors and techniques in the kitchen.
Smoking Venison Bacon
Smoking venison bacon is a popular way to cook it and add a smoky flavor to the meat. To smoke venison bacon, it’s important to start with a low temperature that is slowly increased to allow the meat to soak in the smoke flavor before fat starts rendering from cooking.
To begin, set your smoker to 130 degrees Fahrenheit and add mild-flavored wood chips, such as apple wood. Every hour, raise the temperature by 10 degrees until the smoker reaches 180 degrees. This gradual increase in temperature will allow the smoke flavor to penetrate the meat and prevent it from becoming dry.
When smoking venison bacon, it’s important to use a meat probe to monitor the internal temperature of the meat. The bacon is done when it reaches an internal temperature of 160 degrees Fahrenheit. This temperature ensures that the meat is safe to eat and has reached the desired level of doneness.
While smoking venison bacon, it’s important to avoid overcooking it. Overcooking can cause the meat to become dry and tough, making it less enjoyable to eat. It’s important to keep an eye on the smoker and check the internal temperature regularly to ensure that the meat is cooked to perfection.
Once the venison bacon is finished smoking, remove it from the smoker and allow it to cool on wire racks. When cooled, slice the bacon on a meat slicer or with a sharp knife. It can then be vacuum-sealed in one or two-pound packs and frozen for long-term storage.
Frying Venison Bacon
If you prefer to fry your venison bacon, it’s important to use a cast iron skillet on medium heat. Unlike traditional pork bacon, venison bacon doesn’t require any extra fat when cooking since the cast iron skillet allows all the good fats from oil vaporization during the high heat frying process to escape through pores on the surface of the pan. This will give you perfectly cooked venison bacon without any added grease.
When frying venison bacon, it’s important not to overcook it or cook it on too high of a heat setting, or else it will become dry and tough. Since venison bacon is already aged and cured, the internal temperature of the meat only needs to reach 130 degrees Fahrenheit for it to be considered done. This means that you only need to cook it for 6 to 8 minutes per side.
To ensure your venison bacon is cooked perfectly, it should still be slightly flexible when finished cooking. If it’s too crispy or brittle, then it’s likely overcooked. Another way to tell if your venison bacon is done is by checking its color. While traditional pork bacon turns crispy and brown when cooked, venison bacon may still have a pinkish color even when fully cooked. This is because the pink color can be from the cooking method used like smoking or adding ingredients like celery or onions in meatloaf.
Oven-Baking Venison Bacon
If you prefer to bake your venison bacon in the oven, it’s important to follow a few key steps to ensure it’s cooked to perfection.
Preheat the oven to 375 degrees Fahrenheit and arrange bacon slices on a slotted baking pan. Bake the bacon in the preheated oven until it’s partially cooked but still flexible, which should take about 6 to 8 minutes.
Next, brush your venison tenderloins with olive oil and season them with onion powder, salt, and black pepper. Place the tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place them into a roasting pan.
Roast the venison bacon in the preheated oven until the bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees Fahrenheit, which should take about 1 hour.
It’s important not to overcook your venison bacon when baking it in the oven. Overcooking can lead to dry and tough meat, which is not ideal for this delicacy. Make sure to keep an eye on the internal temperature of the meat and remove it from the oven as soon as it reaches the minimum safe temperature for consumption.
Once your venison bacon is finished cooking, let it rest for a few minutes before slicing it up and serving it. This will allow the juices to redistribute throughout the meat and make it more tender and flavorful.
How To Tell When Venison Bacon Is Cooked
When cooking venison bacon, it’s important to know when it’s cooked to avoid overcooking or undercooking it. Venison bacon requires less cooking time than traditional pork bacon, and it can easily become dry and tough if overcooked.
One way to cook venison bacon is by smoking it. To determine if it’s cooked, use a food thermometer to check the internal temperature of the bacon. The bacon is done when it reaches an internal temperature of 160 degrees Fahrenheit.
If you prefer to fry your venison bacon, it’s best to use a cast iron skillet on medium heat. When the venison bacon is finished cooking, it should still be slightly flexible. If it’s too crispy or brittle, it’s likely overcooked.
Another way to tell if your venison bacon is done is by checking its color. While traditional pork bacon turns crispy and brown when cooked, venison bacon may still have a pinkish color even when fully cooked. This is because the pink color can be from the cooking method used like smoking or adding ingredients like celery or onions in meatloaf.
Ultimately, using a food thermometer is the best way to tell if your venison bacon is cooked properly. This will ensure that the internal temperature has reached the minimum safe temperature for consumption, which is 130 degrees Fahrenheit for aged and cured venison bacon. By following these tips, you can ensure that your venison bacon is cooked to perfection every time.
