Any recommendations on venison bacon seasoning. Curly's was recommended on here a number of years ago and that was my go to. But they have went out of business. Thank you

Not sure if you are looking for actual bacon rub?? Or the spice you put in ground venison?

I've made the ground venison they call bacon. Is really more like breakfast sausage but does taste like bacon.

First bacon mix I used came from company called.

Conyeager Spice.

I also get most my spices now from.

Home Butchering Supply.

PS Seasonings. Is also a good place.

All 3 have web site and are easy to deal with.

Mac

i have cured deer hams before. I just use tenderquick. after its cured I smoke them at 200 for about 12 hours. Its good. For breakfast sausage I add pork fat. then use Hi Mountain spice mix. same one I use when butchering a hog for ground sausage.

That’s a shame Curleys retired. We have used their bacon and old fashion wiener kits for years and love them. We will have to find a new supplier

Con Yeager spice company does offer a bacon seasoning kit. We tried it once and we’re not big fans. It had good flavor but the meat had a rubbery texture we didn’t like.

When I make pork belly bacon I just cure with salt then cold smoke

Not enough belly on my deer to get traditional bacon. Other cuts might work however. Always wanted to salt cure a deer ham, like we do pork hams in the South.

I’ve made deer bacon several times. It turns out great. Doubt I ever do summer sausage again.
I’ve had great success with LEM venison bacon seasoning.
It’s more like ham than bacon to me. Makes great sandwiches.
25lb batch 1/2 deer and 1/2 pork butt.
Bearded butchers have a good video on deer bacon on youtube. They also have a maple/ cinnamon deer bacon deer seasoning I’m going to try.

I have always used curleys for venison bacon, sausage, hot sticks, jerky and ring bologna. This year I used ps seasonings. Their venison bacon is good but not salty what so ever and tastes more like ham than anything, its good but ill try seasonings from somewhere else next year.

This year I got all my seasoning from ps seasonings and i made 25# of venison bacon, 25# teriyaki snack sticks(these turned out very good, not a overwhelming teriyaki taste), 25# hot stix(their not hot at all, barely any spice but good as a mild snack stick), 13# honey bbq stix(very good also), 25# ring bologna(not bad just kinda bland).

Venison bacon is smoked meatloaf.

My wifes meat loaf is delicious. no way i am going to cook it in the smoker

deer belly goes in the grinder though.

Try this,
6 pounds venison trimmings
6 pounds pork trimming, 75-25
1/3 cup salt
1 cup brown sugar
1 Tbsp cure number 1
1/2 Tbsp Sodium Erythorbate*( not required just mix meat until tacky before forming in pan)
1 cup water
1/2 cup Bacon Fat drippings * (can leave out but it really makes for a better bacon)
refrigerate in pan for 24 hours , flip the meat onto grates and smoke one hour heavy at 140 degrees then finish at 180 degrees until internal of 140.