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Venison Bacon Cure

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SKU: 02-0277

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
INGREDIENTS

Sugar, Sodium Erythorbate (5.17%)

DIRECTIONS

VENSION BACON

(For 12-1/2# Batches Divide Following By 1/2) 

You will need:

  • Seasoning & 1 Cure Package
  • 18# of Venison Trims & 7# of Pork Trims (50% Lean)
  • 1-1/2 Cups of Distilled Water
  • 5 tsp. Liquid Smoke (Optional)

*When using your oven, liquid smoke may be added for a smoke flavor.

Suggested Procedure: Grind twice through 3/16" plate. Mix in seasoning. Add cure to water, mix 4-6 minutes or until meat is tacky. Place in 9 x 11 pan sprayed with non-stick spray (like Pam), lined with a sheet of wax paper in the bottom. Press and pack meat in pan good and firm. Chill overnight or place in freezer for 3 hours. Turn pan upside down and drop meat on oven rack. 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.

OUR CRAFT. YOUR CREATION.

At PS Seasoning, we blend unique flavor profiles to create one-of-a-kind culinary experiences; Not everyone is a master chef, but we should all eat like one.

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