Maple venison bacon

[hammer4reel]

First round already up to temp in the smoker .

now the cool down wait to slice it .

 

.

[Roon]

Looks good but all I see is something I would partake in making with no back story.

[archer36]

I never seasoned mine with Maple. I'll have to try it next time. 

[Jerzguy2]

Please give follow-up,  as this is my main reason to get a smoker.

[BHC]

Winner!!!

[DJ0808]

Looks great!!

[archer36]

Hammer, cut the "burned ends" off and save then to season soup. 

[hammer4reel]

Just now, archer36 said:

Hammer, cut the "burned ends" off and save then to season soup. 

Don’t have any burnt ends .

took it to 155 so didn’t risk rendering it .

.

[archer36]

3 minutes ago, archer36 said:

Hammer, cut the "burned ends" off and save then to season soup. 

They are not really "burned" but much drier than the interior. It makes the slicing easier and squares it up for a uniform, consistent product. 

[hammer4reel]

7 minutes ago, archer36 said:

They are not really "burned" but much drier than the interior. It makes the slicing easier and squares it up for a uniform, consistent product. 

I’m going to eat those pieces tonight lol

[archer36]

4 minutes ago, hammer4reel said:

I’m going to eat those pieces tonight lol

With the Maple flavor it should be fantastic!

[hammer4reel]

7 minutes ago, archer36 said:

With the Maple flavor it should be fantastic!

Oh we didn’t use maple flavor , we used real quality maple syrup .

[Stugots]

Can you post your recipe and process

[hammer4reel]

3 minutes ago, Stugots said:

Can you post your recipe and process

I can , but if you Google venison bacon there are tons of recipes each fitting a different taste .

‘most use very similar , just varying the amount of pork or fat , and internal temps before removing from the smoker .

it’s worth looking at tge different recipes to see which appeals more to your taste .

 

.will post what we used in a bit 

[hammer4reel]

16 minutes ago, Stugots said:

Can you post your recipe and process

3 lbs ground deer

2 lbs ground pork fat

1 cup non-fat milk powder

1 cup water

1 cup real maple syrup

1/3 cup brown sugar

1-1/2 tbsp smoked paprika

2-1/2 tsp black pepper

1 tsp onion powder

3 tbsp kosher salt

1 tsp pink curing salt

 

Mix all well, put in 9x13 dish overnight. 

Take out of Fridge for a bit before putting on smoker. Sprinkle both sides with Montreal steak seasoning and McCormick Sweet & Smokey rub.  Cooked at 200 for approx 2 hours or until 155 internal.