Wild Game Seasoning All Natural, No Preservatives, No MSG added Premium Game Meat Rub for Venison, Deer, Sausage, Boar, Turkey, Elk, and more! Runnin’ Wild Foods, 6.4 …
Preview
See Also: Seasoning RecipesShow details
There are some other threads on here about making "so called venison" bacon, where venison is ground together with pork or pork fat. A seasoning mix is added before the whole mixture is refrigerated and then smoked. It is then sliced like bacon.
First, venison, lamb and goat bacon, are very similar, depending what the cut is, can have a covering of a thin line of connective tissue that can be slightly tough to chew. Secondly, cutting the bacon into dice creates more surface area allowing you to render out more of the fat, faster.
Smoke the venison bacon at 225 for 3 hours, or until tender, preferably with a steam pan underneath, then cool, vacuum seal for long term storage, and freeze until needed. Kept in the freezer, the bacon will last a long time. In the fridge, it will last for a couple weeks.
In a Dutch oven or large pot, cook bacon until browned well. Push to side of pot. Add onion, pepper, and garlic. Sauté for 4 to 5 minutes or until peppers have softened. Add venison and season with salt and pepper if desired. Sauté until well browned (about 15 minutes).