What about addition of phosphate to bacon cure? Is this common or advantageous to taste and or food safety?
Wild game Bacon
can anyone give me any tips for making deer bacon with wild and domestic hog?
Usually what I have seen described as deer bacon is actually a mixture of ground lean venison and ground pork fat mixed with cure and flavoring.
After mixing, it is formed into a loaf and smoked. After cooling it is sliced and packaged.
It can be very good and will have a bacon flavor, but the texture is entirely different than pork belly bacon.
Just as processhead described above that is the recipe I have had in the past for deer “bacon.”
jim arner last edited by
I made 20 lb with a 15 lb of venison and 5 lb of ground pork with bacon cure / seasoning from Cabelas.
So easy to make and very good
I definitely recommend the imitation bacon flavoring. My younger brother wanted to try it so I made some with venison and added the imitation bacon flavor, turned out very good and now he wants more. I told him just as soon as he supplies the venison!