Venison bacon

[Rock Knocker]

http://www.fieldandstream.com/blogs/deer-hunting/2010/11/recipe-how-make-venison-bacon

I followed that recipes, except I used pineapple juice instead of water. I thought it would be good but once me and my buddy had our first bites we turned the rest of our roasts into bacon!

Must try.

 

[flyinlizard1]

I have 3 pieces of venison hind quarter in brine right now, two more weeks then they hit the smoker.

 

[Rock Knocker]

Hahaha great that you brought this up, its old I saw the title and thought "oh cool, I've made that before."

I used the meat injector method and marinated for a couple days in the cure and pineapple juice. A couple weeks in a salty brine will dry and cured them, the smoke will only really be needed for flavor so a low heat would be best.

I take a couple tenderloins each year and cure them in salt and sugar with various seasonings for a week then rinse and dry them off and store for a couple more weeks, sliced very thin with no cooking great with cheese and crackers on a holiday.

Let me know how it turns out!

 

[Big_Foot]

Will be trying this soon.(Hopefully).

 

[DesertRam]

We'll occasionally do a roast of something (deer, elk, antelope) in Morton's Tenderquik to make it into a nice ham. Good stuff!