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Grainbelt

Venison Bacon

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Anyone knowing RH1 knows about the pop's brine that he liked for making buckboard and canadian bacon. Has anyone here tried a venison roast in the brine for 10 - 14 days? Pork shoulders tasted like ham and the pork loin like bacon. Both were very tasty and I think I am going to try a roast.  Smoke to 145 - 150 internal, slice across the grain and maybe fry up in bacon grease.  

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5 minutes ago, Mike89 said:

did a venny roast a few years ago that way and it was great....  used the round

you find a road kill!!!!!!!!!!!:grin::P

 

i got a pack of venny bacon once from a friend. think it was made from trimmings and done by von hansons. it was ok!!!!!!!! but then again i be the last person ya want an opinion on bacon!!!!!!!!!

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8 minutes ago, Mike89 said:

did a venny roast a few years ago that way and it was great....  used the round

Thanks! I need to use up a couple roast from last year. 

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1 hour ago, smurfy said:

you find a road kill!!!!!!!!!!!:grin::P

 

i got a pack of venny bacon once from a friend. think it was made from trimmings and done by von hansons. it was ok!!!!!!!! but then again i be the last person ya want an opinion on bacon!!!!!!!!!

naw and unlike you I shot it myself, didn't need my wife to shoot it!!!!!:lol:

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3 hours ago, smurfy said:

i got a pack of venny bacon once from a friend. think it was made from trimmings...

I make 25 pounds of this every year from a seasoning I get from Curly's Sausage Kitchen. It's awesome stuff!

Edited by pikestabber

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