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 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.