Venison bacon qview free#

Heat a couple tablespoons olive oil in a large sauté pan over.

This is also my first attempt at any GFB, so I am only doing 5 pounds total in case I mess it up. Generously season venison steaks with kosher salt and freshly ground black pepper on both sides. I highly recommend this delicious recipe. This is for ground formed bacon (GFB) not whole meat sliced bacon. They are a fabulous addition to school lunches for the kids and my Husband loves taking them on fishing trips. At the end of the curing period, rinse with cold water and pat dry (don't worry if some of the cure remains on the venison). I had to take photos to brag to my Husband because I felt like a real Pioneer Woman with my very own smokehouse! The venison bacon tasted absolutely delicious and it is so great to have something that is shelf-stable for the Winter months. Place in a ziplock or vacuum bag, remove as much air as possible and refrigerate for 7 days. The directions were really straight forward and it’s definitely the type of cooking that is not an all-hands-on-deck throughout the process.

Venison bacon qview free#

Day 2: - Place meat pan upside down onto your smoking racks. All venison meat is farm raised and free of antibiotics and hormones. I use wax paper and set pans on top of each other and will pack 4 or 5 high. I was ready to try this recipe the moment I saw it and the family was ready to eat this bacon as soon as they saw a photo. When setting in the fridge, make sure meat is well covered. The ingredients are very basic, but you will need some cure. I found this venison bacon video recipe tutorial by Phil Crockett on YouTube and thought it looked super fun to make. Even on our first hunting trip of the season, we end up with so much venison, we are always looking for new recipes to make use of our meat. I love to go deer hunting with my husband.