The easiest homemade venison bacon recipe for beginners: say goodbye to store-bought bacon

Venison bacon, a delectable delicacy that elevates breakfast and sandwiches to new heights, can now be effortlessly crafted in the comfort of your own kitchen. This comprehensive guide will empower you with the knowledge and techniques to create homemade venison bacon that rivals the finest store-bought varieties.

Ingredients:

• 2 pounds venison belly, trimmed of fat
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 tablespoon curing salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Equipment:

• Cheesecloth
• Butcher’s twine
• Smoking rack
• Digital meat thermometer

Instructions:

#1. Prepare the Venison Belly

Trim any excess fat from the venison belly, ensuring it is evenly thick.

#2. Create the Cure

In a small bowl, combine the brown sugar, maple syrup, curing salt, black pepper, garlic powder, and onion powder.

#3. Apply the Cure

Rub the cure mixture evenly over the venison belly, massaging it in thoroughly. Wrap the belly in cheesecloth and secure it with butcher’s twine.

#4. Cure the Venison

Place the wrapped venison belly in the refrigerator for 5-7 days, depending on the thickness of the belly. Turn the belly daily to ensure even curing.

#5. Smoke the Venison

Remove the venison from the refrigerator and rinse it thoroughly with cold water. Pat it dry with paper towels. Set up your smoker to 225°F (107°C) and place the venison belly on the smoking rack. Smoke for 3-4 hours, or until the internal temperature reaches 150°F (66°C).

#6. Rest the Venison

Remove the venison from the smoker and let it rest at room temperature for 30 minutes. This will allow the juices to redistribute throughout the meat.

#7. Slice and Enjoy

Slice the venison belly into thin strips and fry it in a pan until crispy. Serve and savor the tantalizing flavors of your homemade venison bacon.

Tips for Perfect Venison Bacon:

• Use fresh, high-quality venison belly for optimal results.
• Ensure the cure mixture is evenly distributed to promote consistent flavor and texture.
• Turn the venison daily during curing to prevent uneven curing and spoilage.
• Monitor the internal temperature carefully during smoking to prevent overcooking.
• Allow the venison to rest before slicing to enhance its tenderness.

Variations:

• Experiment with different curing mixtures by adding herbs, spices, or flavors such as honey or bourbon.
• Create thicker venison bacon by smoking for longer periods.
• Use venison backstrap or loin for a leaner bacon option.

Frequently Asked Questions (FAQ):

Q: What is the best way to trim the venison belly?
A: Use a sharp knife to carefully remove any excess fat, leaving an evenly thick belly.
Q: Can I use a different type of smoker?
A: Yes, you can use an electric smoker or a charcoal smoker. Adjust the smoking temperature and time accordingly.
Q: How long can I store homemade venison bacon?
A: Store the bacon in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.