looking for instructions and seasonings etc for smoked venison bacon using ground meat, Please no premade packets of seasoning, I wish to make my own seasoning etc TX
Never heard of ground meat being used for bacon. I've always been told to use belly meat. But hope you find what your looking for!
There are a number of premade seasonings out there. I've tried really hard to move away from them as well. This is a work in progress. It does work but, make sure you leave it in the fridge for at least 24 hrs for the gelatin to set up. We do 8-12 pounds depending on what scraps we have left. Multiply accordingly. Ground Meat Bacon 2 Lbs. Ground Beef or Venison 2 Lbs. Ground Pork 2 Tblsp. Kosher salt .16 oz. Prague #1 (pink stuff) .25 oz. Gelatin .36 oz. Meat Binder 1/4 cup Brown Sugar 3/4 cup cold water Here's the official procedure. https://web.archive.org/web/20150916001313/https://www18.corecommerce.com/~csk/uploads/file/Bacon%20Ground%20and%20Formed%20Recipe.pdf Not sure what smoker you have. We don't follow it to a tee, and use bread loaf pans. Just be sure to keep the smoker temp below 180 degrees and it's safe to eat when the internal temp reaches 150 degrees. Refridgerate over night and slice. ANY questions, just ask. Special meat binder and bloom gelatin can be ordered from butcher-packer.com http://www.butcher-packer.com/index.php?main_page=index&cPath=26_103
Processor I've been using does deer bacon using ground meat. Grind and mix the pork and deer then season and mix again. Form into loaves about 1 1/2 - 2= thick and smoke/cure it. Slice in bacon thickness and vaccuum pack. Some good stuff for sure, I think anything whole meat(not ground) would be akin to Canadian Bacon rather than render to crisp in its own fat. Pic from processor on batches of venison bacon
I agree, have some in the freezer still. On the how to, I always thought I would cure each, pork and venison, before grinding and then grind and mix. Never really thought about how to cure/season it as ground from the beginning.
