Venison Imitation Bacon

  • First time making venison bacon so I purchased your imitation bacon seasoning and sure cure to make bacon this weekend. Do I need to add a binder like sure gel into the meat that I was planning on doing 60% venison 40% pork. Also is that a good ratio? Thanks Adam

  • Team Blue

    I do not use binder when I make it, and have never had a problem. I use a 50/50 mix of venison and fatty pork butt. I use a course grinding plate and run venison through one time, them mix in the pork and run through course plate again so venison is ground twice and pork once so you get bigger chunks of fat. Just gives it more of a bacon look. Also line your pan with cling wrap, makes it much easier to get meat block out and onto smoker rack

  • Thanks I appreciate Any and all advice

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    That’s a fine ratio for that product. For a sausage I would recommend more pork so the fat content would be higher but for the imitation bacon that is fine. You can add a binder if you want but I wouldn’t say it is necessary, might give you a little better of a finished product but nothing to worry about if you don’t have any.

  • Thanks I do have sure gel so I will add it.

Log in to reply


  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics

Who's Online [Full List]

21 users active right now (1 members and 20 guests).

Board Statistics

Our members have made a total of 22.5k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, jameslee2.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.