Our seasoning mix is specially formulated to add flavor to your ground venison; while our Maple Cure is used in preparation to reconstruct venison into bacon. This combination provides rich, full-flavored venison bacon.
Use: .25 Lb. for up to 25 Lbs. of meat. Plus .46 Lb. Maple Cure
Sugar, Sodium Erythorbate (5.17%)
(For 25 lb. Batches, Multiply Following By 2)
You will need:
6 ¼ Lbs–Venison
6 ¼ Lbs – Pork Shoulder (boneless)
¾ C - Water
1 – Venison Bacon Cure
1 – Maple Cure (included with purchase)
*When using your oven, liquid smoke may be added for a smoke flavor.
Suggested Procedure: Grind meat through 3/8" plate then through 3/16" plate. Stir the water, bacon cure and maple cure together and then pour over the meat. Mix 4-6 minutes or until meat is tacky. Place in 9 x 11 aluminum pan sprayed with non-stick spray (like Pam). Press meat in pan firmly to avoid air pockets. Chill overnight or place in freezer for 3 hours. Turn bacon onto wire rack and remove pan. Smoke at 130 degrees F for 1 hour. Increase temperature by 10 degrees every hour until you reach internal temperature of 180 degrees. Cook at 180 until bacon reaches an internal temperature of 155 degrees F. Allow to cool then slice and pan fry!
Oven Procedure: Cover bottom of oven with foil to catch grease drippings. Turn oven temperature to 200 degrees F and cook until an internal temperature of 142 degrees F is reached. When done, place in cooler and chill overnight. Slice like regular bacon. Package the way you like.
Note: Product must be fried before eating.
*Note: We have found the pan system works best. You may want to buy some teflon screens to lay on your oven racks.