I would like to make some venison bacon but I don't have a smoker. Anybody have a recipe or know how to use a oven to cook the venison bacon in instead of a smoker?

If you're doing a typical venison bacon mix of 50% ground venison to 50% ground pork, you can add liquid smoke to taste.

Keith

Thanks KeithC. That's what I was planning to do 50/50 mix. I am not sure on how long to bake in the oven and what temp to bake at and how much liquid smoke for a 25# batch. I was thinking the bacon internal temp would be done when it reaches 165 degrees. Then cool and slice.

You're welcome.

Cook the venison bacon at 185F until it reaches at least 160F in the center, which will kill anything that's in the pork. Check the temperature with a meat thermometer. How long to cook depends on how well the oven works and how big the loaves of meat are. It will probably take over an hour at 185F. Once it's done cut into slices, package and freeze it.

When you want to eat the venison bacon, defrost it and fry it in a pan, in lard, until it's crispy, flipping it as needed.

Keith

Excellent and thank you again sir.

You're welcome.

Keith

Ground the venison and pork and pork fat, Added the bacon cure and seasoning last weekend, put it in pans and refrigerated a couple days. Cooking in the oven today and smells great. I went on the liquid smoke manufacturer website and they suggest adding 1/2 oz. per 2 pounds of ground burger. So I did that for 12 1/2 pounds added 3 1/2 oz. of liquid smoke. I will let you know how I think it taste after it cools and refrigerate and slice. Thank you again for your Valuable advice KeithC.

Is this ruining good bacon and good venison by mixing the two?

There's no BACON in it, It's imitaion bacon made from ground venison and ground pork. I used pork shoulder picnic

Looking forward to seeing the final product.

Vermonster, you're welcome. I hope your venison bacon comes out great.

Keith

watching , and waiting

You guys must be talking about something other than what I'm familiar with. Making bacon out of ground meat?? Huh??

I had some that was made out of moose and I did not care for it. I like moose, but making it into bacon was a no for me. It reminded me of that ground jerky with a funny taste.
I once had ground elk with ground bacon mixed in, there was nothing good about it.

https://www.curleyssausagekitchen.com/collections/seasonings/products/venison-bacon
I have been using this for years now and love it. I think you could add liquid smoke to taste and do it in the oven.

At our sausage fest we have been making 50 to 100lbs a year from elk and deer. 50/50 wildgame/pork butt.

I ONLY use Curley's Sausage Kitchen - Venison Bacon Mix it is the best I've tried.
https://www.curleyssausagekitchen.com/search?q=bacon

I use 2/3 venison to 1/3 pork butt. I have tried a few recipes and always go back to Curley's.

Mine turned out looking like Friar Tucks. Cooled off and in the fridg. until I can slice it and fry some to try

Is there some kind of a press you put the meat in?

No when you put it in a aluminum throw away 9x13 2" deep pan that you oil first. You push it down to compact and not have air pockets. Then refrigerate overnight, then cook, cool ,refrigerate and slice and package.