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Ven/pork and Goose/pork smoked bacon

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Ven/pork and Goose/pork smoked bacon

Postby DIY_guy » Mon Jul 06, 2015 10:55 am

Bacon is the candy of meats. Who doesn't love bacon? I received a variety of products from Frisco spices . I am not attached to nor affiliated with Frisco but since I used them to make these smoked treats, I'll mention where I got the spices. Included was the spices to make ground and reshaped bacon from ground meat so Im making a couple batches of the hickory bacon.

http://www.friscospices.com/p-337-hicko ... -cure.aspx

Each packet makes 10 pounds of bacon so I am making 10 pounds of goose bacon and 2, 10 pound batches of venison bacon.

The instructions on that packet are pretty straight forward. Mix 5 pounds of goose, duck, deer, elk, moose, bear, etc with 5 pounds of fatty pork or Frisco's course ground pork jowl.

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The first batch is venison and pork. The second batch is goose and pork. Im using some pork jowl that I cubed up as well as some of the ground jowl from Friso Spices. The pic below is with the deep purple goose meat on the right.

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Im using a 3/8 grinder plate.

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The instructions don't mention mixing the spices with a little water but I find I get more even distribution of spices and avoid over-spiced areas buy adding a bit of water before mixing with the meat. In this case I use 1/3 cup of cold water.

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The spices/water and the meat prior to cranking the mixer.

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After 10 minutes of mixing. Lots of mixing is required to bind the meat and spices/cure so it holds together when its sliced and fried.

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For consistent shape/thickness I using a 9 x 13 cake pan and an 8 x 8 pan lined with waxed freezer paper. I don't like to place salted/cured meat against metal and the paper makes it easier to remover the meat from the pan. The 10 pound batch fills both pans nicely.

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Then all 30 pounds of bacon are punched down to remove any air pockets and then covered with plastic wrap and placed in the cooler overnight to cure and take shape.

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The next morning I preheat the smoker to 110F and place the pan shaped "slabs" of bacon on racks for smoking.

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The first hour and a half will preheat the meat without smoke. The smoker vents will be full open.

Then I increase the temp to 120F and add some large chunk hickory to the fire box and close the vents half way and smoke for 3 hours.

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The temp is increased to 150F for a couple more hours and then the temp is increased to 170F until the internal temp of the meat reaches 140F. The meat takes on a deep smokey amber look.

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The meat is removed from the smoker and allowed to cool to room temperature and then removed to the cooler.

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After a night in the cooler, its time to slice it up and fry to check out the grinds, distribution and flavor.

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Both the goose and venison bacon are a smash hit. Perfectly seasoned and just enough hickory smoke. I can see a lot of BLT sammies in my future.

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The bacon is then packaged in slightly less than 1 pound packages using the home butcher's favorite tool, a vacuum sealer.

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The total reward for my efforts.

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Frisco Spices Hickory Bacon seasoning is a real winner. Ground and reshaped bacon Its a great way to use trimmings from any number of species of game animals. If you have a grinder and smoker, give it a try.
The joy is in the planing and doing.
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Re: Ven/pork and Goose/pork smoked bacon

Postby Yohon » Mon Jul 06, 2015 12:50 pm

Nicely done.....
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Re: Ven/pork and Goose/pork smoked bacon

Postby MOUNTER » Thu Jul 09, 2015 8:16 pm

Really diggin these recipe's. I will be trying them, especially this one. We've been trying to figure out what to do with all the geese we've been gettin lately. I'd love to see more about your smoker and dehydrator..
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Re: Ven/pork and Goose/pork smoked bacon

Postby MOUNTER » Thu Jul 09, 2015 8:36 pm

Too cool. Frisco spices are 1 1/2 hours from here and I'll be heading to Omaha later this summer... I'm seeing goose and duck bacon wrapped wild turkey and backstraps for the Superbowl this year..
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Re: Ven/pork and Goose/pork smoked bacon

Postby DIY_guy » Fri Jul 10, 2015 5:35 am

MOUNTER wrote: I'd love to see more about your smoker and dehydrator..


I can create threads detailing them.
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Re: Ven/pork and Goose/pork smoked bacon

Postby MOUNTER » Fri Jul 10, 2015 7:24 am

That would be awesome!!
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Re: Ven/pork and Goose/pork smoked bacon

Postby MOUNTER » Tue Dec 22, 2015 1:55 pm

I'm storing up goose and duck this fall, going to try this! Got the spices already.

On a side note, I made some venison/pork gyro's awhile back, very similar process, just different spices. I'm signed up to make more for x-mas at my mom's ( thanks honey) will try and get a recipe up soon.
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