How to Make Deer Bacon: A Step-by-Step Guide

Have you ever tried deer bacon? It’s a delicious and unique way to enjoy venison. Plus, it’s relatively easy to make. In this article, we’ll show you how to make deer bacon at home. We’ll also provide some tips on how to cook it and serve it.

First, let’s learn the benefits of eating deer bacon. Not only is it tasty, but deer bacon is also a healthier alternative to traditional bacon. It’s lower in fat and calories, and it’s a good source of protein. Additionally, it is high in vitamins and minerals such as iron, zinc, and B vitamins. These nutrients are essential for a healthy body and can help improve your overall well-being.

However, there are some things you need to consider before making deer bacon. First, you need to make sure that the deer you’re using is healthy. Second, you need to properly clean and prepare the meat. Finally, you need to follow the recipe carefully. If you do all of these things, you’ll be able to enjoy delicious and healthy deer bacon.

Preparing the Deer Meat

Deer bacon is a delicious and savory treat that can be made at home with relative ease. The first step in making deer bacon is to prepare the deer meat. This involves removing the silver skin from the meat and cutting it into thin slices.

To remove the silver skin, use a sharp knife to carefully cut along the edge of the silver skin. Once the silver skin has been removed, cut the meat into thin slices against the grain. The slices should be about 1/4 inch thick.

Once the meat has been sliced, it is important to pat it dry with paper towels. This will help to remove any excess moisture and prevent the bacon from sticking to the pan when it is cooked.

The following table provides a summary of the steps involved in preparing the deer meat:

|Step|Description|
|—|—|
|1|Remove the silver skin from the meat.|
|2|Cut the meat into thin slices against the grain.|
|3|Pat the meat dry with paper towels.|

Creating the Marinade

To create a flavorful marinade for your deer bacon, you will need the following ingredients:

Ingredients:

1 cup soy sauce
1/2 cup brown sugar
1/4 cup liquid smoke
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

In a large bowl, whisk together the soy sauce, brown sugar, liquid smoke, Worcestershire sauce, garlic powder, onion powder, and black pepper until the sugar has dissolved. The marinade should be a dark brown color.

Once the marinade is complete, pour it over the deer venison strips in a non-reactive container. Ensure that the venison is fully submerged in the marinade. Cover the bowl and refrigerate for at least 12 hours, or up to 24 hours for a more intense flavor.

Tip: You can also add other seasonings to the marinade, such as cayenne pepper, smoked paprika, or rosemary. Experiment with different flavors to find what you like best.

Marinating the Deer

Marinating the deer is an essential step that adds flavor and tenderness to the bacon. Here’s how to do it:

Choosing the Marinade

There are countless marinade recipes available, but the key is to use ingredients that complement the natural flavor of the venison. Some popular choices include:

Red wine
Apple cider vinegar
Honey
Maple syrup
Soy sauce
Herbs and spices (such as garlic, rosemary, thyme)

Preparing the Marinade

Once you’ve chosen your marinade, it’s time to prepare it. Start by combining all the ingredients in a bowl or container. The ratio of venison to marinade should be approximately 1:1. Mix well to ensure the flavors are evenly distributed.

Marinating Time and Temperature

The ideal marinating time depends on the thickness of the venison cut. For thin cuts, such as backstrap, overnight is sufficient. For thicker cuts, like shoulder or ham, 24-48 hours is recommended.

It’s important to keep the venison refrigerated during the marinating process to prevent spoilage. Use a clean container with a lid or cover it tightly with plastic wrap.

Cut Thickness	Marinating Time
Thin (backstrap)	Overnight
Medium (loin)	12-24 hours
Thick (shoulder, ham)	24-48 hours

Curing the Deer Bacon

1. Mixing the Cure:
Combine 1 cup of kosher salt, 1 cup of brown sugar, 1/4 cup of Prague powder #1 (pink salt), and 1/4 cup of black pepper in a large bowl. Mix thoroughly until all the ingredients are evenly distributed.

2. Trimming the Venison:
Remove any excess fat or silver skin from the venison belly. Trim the meat to a thickness of about 1/4 inch.

3. Applying the Cure:
Spread the cure mixture evenly over both sides of the venison belly. Make sure to coat the meat completely. Massage the cure into the meat to ensure it absorbs properly.

4. Vacuum Sealing or Brining:
Place the cured venison belly in a vacuum-sealed bag and seal it tightly. Alternatively, you can submerge the meat in a brine solution made with 1 gallon of water and 1 cup of salt. Keep the venison in vacuum-sealed bag or brine for 7-10 days, flipping it over every 2-3 days.

5. Smoking the Deer Bacon:
After the curing process, remove the venison belly from the vacuum-sealed bag or brine and rinse it thoroughly with cold water. Pat the meat dry with paper towels. Smoke the bacon at 200-225°F for 3-4 hours, or until the internal temperature reaches 150-160°F. Use hardwood chips such as hickory, cherry, or apple for a flavorful smoke.

Cooking the Deer Bacon

After curing, your deer bacon is ready to cook. You can cook it in a variety of ways, but the most popular methods are pan-frying and baking.

Pan-Frying

To pan-fry deer bacon, heat a skillet over medium heat. Add the bacon to the skillet and cook for 5-7 minutes per side, or until browned and crispy. Drain the bacon on paper towels before serving.

Baking

To bake deer bacon, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper and place the bacon on the baking sheet. Bake for 15-20 minutes, or until browned and crispy. Drain the bacon on paper towels before serving.

Grilling

To grill deer bacon, preheat your grill to medium heat. Place the bacon on the grill and cook for 5-7 minutes per side, or until browned and crispy. Drain the bacon on paper towels before serving.

Other Cooking Methods

In addition to pan-frying, baking, and grilling, you can also cook deer bacon in a variety of other ways, such as:

Air frying: Air fry the bacon at 400 degrees Fahrenheit (200 degrees Celsius) for 10-12 minutes, or until browned and crispy.
Smoking: Smoke the bacon at 225 degrees Fahrenheit (107 degrees Celsius) for 2-3 hours, or until browned and crispy.
Frying: Fry the bacon in hot oil until browned and crispy.

Cooking Method	Temperature	Time
Pan-frying	Medium heat	5-7 minutes per side
Baking	400 degrees Fahrenheit (200 degrees Celsius)	15-20 minutes
Grilling	Medium heat	5-7 minutes per side

Variations on Deer Bacon

Deer bacon is a versatile dish that can be enjoyed in a variety of ways. Here are a few popular variations on this delicious treat:

1. Smoked Deer Bacon

Smoked deer bacon is a classic variation that adds a smoky, savory flavor to the meat. To make smoked deer bacon, simply cure the meat in your favorite brine solution for 24 hours, then smoke it over hickory or applewood chips for 4-6 hours.

2. Candied Deer Bacon

Candied deer bacon is a sweet and spicy variation that is perfect for snacking or appetizers. To make candied deer bacon, simply coat the meat in a mixture of brown sugar, maple syrup, and cayenne pepper, then bake it in a preheated oven at 250 degrees Fahrenheit for 1-2 hours.

3. Peppered Deer Bacon

Peppered deer bacon is a simple but flavorful variation that is perfect for sandwiches or wraps. To make peppered deer bacon, simply rub the meat with your favorite black pepper seasoning, then cook it in a pan over medium heat until browned.

4. Garlic Deer Bacon

Garlic deer bacon is a savory variation that is perfect for adding flavor to breakfast or dinner dishes. To make garlic deer bacon, simply rub the meat with minced garlic, then cook it in a pan over medium heat until browned.

5. Herbal Deer Bacon

Herbal deer bacon is a fragrant variation that is perfect for adding a touch of elegance to any meal. To make herbal deer bacon, simply rub the meat with your favorite dried herbs, such as rosemary, thyme, or sage, then cook it in a pan over medium heat until browned.

6. Venison Bacon

Venison bacon is a lean and flavorful variation that is made from venison meat. To make venison bacon, simply cure the meat in your favorite brine solution for 24 hours, then smoke it over hickory or applewood chips for 4-6 hours.

7. Elk Bacon

Elk bacon is a hearty and flavorful variation that is made from elk meat. To make elk bacon, simply cure the meat in your favorite brine solution for 24 hours, then smoke it over hickory or applewood chips for 4-6 hours.

8. Moose Bacon

Moose bacon is a rich and flavorful variation that is made from moose meat. To make moose bacon, simply cure the meat in your favorite brine solution for 24 hours, then smoke it over hickory or applewood chips for 4-6 hours.

9. Caribou Bacon

Caribou bacon is a lean and flavorful variation that is made from caribou meat. To make caribou bacon, simply cure the meat in your favorite brine solution for 24 hours, then smoke it over hickory or applewood chips for 4-6 hours.

10. Wild Boar Bacon

Wild boar bacon is a unique and flavorful variation that is made from wild boar meat. To make wild boar bacon, simply cure the meat in your favorite brine solution for 24 hours, then smoke it over hickory or applewood chips for 4-6 hours. Wild boar bacon has a slightly gamey flavor that is sure to please any palate.

How to Make Deer Bacon

Deer bacon is a delicious and versatile treat that can be made with a few simple steps. Here’s how to do it:

1. Remove the silver skin from the deer backstrap. This can be done by slicing it off with a sharp knife.

2. Slice the backstrap into thin strips, about 1/4 inch thick. The strips should be as uniform in thickness as possible so that they cook evenly.

3. Season the bacon to your taste. You can use a variety of seasonings, including salt, pepper, garlic powder, or paprika.

4. Marinate the bacon for at least 4 hours, or overnight. This will help the flavors to penetrate the meat.

5. Cook the bacon in a single layer on a baking sheet. Bake it at 250 degrees Fahrenheit for 2-3 hours, or until the bacon is crispy and cooked through.

6. Let the bacon cool before slicing and serving. Enjoy!