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Venison bacon

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Does anyone know how to make venison bacon I have had some in the past and was very tasty would like to know if anyone has a recipe on how to make it.



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That is a great question! I have a buddy that had some made in Perham and man that stuff was awesome.


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Here is the only recipe I have ever been able to find.

Note: I have never tried it yet, but intend to.

Excalibur Seasonings Venison Bacon


Meat Block: 60 lbs. 50/50 pork trim

40 lbs. Deer Meat

Additives: 1-bag Venison Bacon Unit (0391702)

4 oz. Sure Cure 6.25

8 oz. Smoked Meat Stabilizer (0430030)

10 lbs. Ice Cold Water

Process: Grind deer and pork thru 1/8” plate, twice.

Grind Fat separately thru 1/8” plate.

Mix: Place venison meat in mixer, add all the ingredients and mix for 5

minutes. Fold in fat and continue mixing another 3 minutes.

Shape emulsion into the shape of a pork belly on cooking sheets or

smoke screen, place in smokehouse.

Smokehouse Schedule:

Dry Bulb Wet Bulb Smoke Time Shower

120° 80° off 1 hour off

145° 120° on 2 hours off

185° 140° on until internal

temperature of



Off off off 20 minutes on

Ingredients: Pork, venison, water, salt, hydrolyzed protein from milk and gelatin

(flavoring), brown sugar, MSG, natural flavor, spice extractives, sodium nitrite,

dextrose, ascorbic acid, sodium citrate.


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