If you've got a freezer full of deer meat, this ground venison bacon recipe is about to become your new favorite way to prep breakfast. Let's be honest, most of us end up with way more ground venison than we know what to do with after a successful season. You can only eat so many chili bowls and spaghetti dinners before you start looking for something a bit more interesting. That's where venison bacon comes in. It's salty, smoky, slightly sweet, and has that perfect "bite" that makes it feel like a real treat rather than just another pound of burger meat.
Why Use Ground Meat Instead of Whole Muscle?
Now, if you're a seasoned hunter, you probably know that a deer doesn't exactly have a "belly" like a pig does. Traditional pork bacon comes from the fatty belly of the hog, and while you can try to cure a venison flank, it's usually paper-thin and incredibly lean. It just doesn't work the same way.
By using a ground venison bacon recipe, you're basically creating a formed meat product. Think of it like a high-quality breakfast strip or a very fancy lunch meat that's been cured, smoked, and sliced. The beauty of this method is that you can control the fat content. Since venison is notoriously lean (which we love, but not for bacon), we're going to mix it with some fatty pork to get that sizzle and flavor we all crave.
The Secret Ingredient: The Cure
Before we dive into the steps, we have to talk about the one thing you can't skip: Prague Powder #1 (also known as pink curing salt).
I know some people get a little nervous about nitrates, but if you want that classic "bacon" pink color and that specific cured flavor, you need it. More importantly, because we're smoking this meat at low temperatures for several hours, the curing salt prevents any nasty bacteria from growing. Just make sure you follow the measurements exactly—a little goes a long way, and you definitely don't want to overdo it.
What You'll Need to Get Started
You don't need a professional butcher shop to make this happen, but a few tools will make your life a whole lot easier. You'll want a large mixing bowl, a 9x13 baking pan (or a dedicated meat press if you're fancy), and some parchment paper.
As for the meat, I usually go with a 60/40 or 70/30 split. That's 60% ground venison and 40% fatty pork. You can use pork butt or even just straight pork fat if your butcher has some extra. If you go too lean, the bacon will be crumbly and dry. We want it to be succulent.
Ingredients:
- 5 lbs of meat (3 lbs venison, 2 lbs fatty pork)
- 5 teaspoons of Prague Powder #1
- 3 tablespoons of kosher salt (don't use table salt, it's too salty)
- 1/2 cup of brown sugar or maple syrup
- 2 tablespoons of black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1/2 cup of ice-cold water
Step-by-Step Instructions
Mixing the Meat
First things first, get that meat into a massive bowl. It helps if the meat is partially frozen or at least very cold. This keeps the fat from "smearing" and getting mushy. Toss in all your dry ingredients and that ice-cold water.
Now, get your hands in there. You want to mix this until the meat becomes "tacky" or "sticky." If you've ever made sausage, you know exactly what I'm talking about. This protein extraction is what holds the bacon together so it doesn't fall apart when you slice it later. It usually takes about 5 to 8 minutes of solid mixing.
The Pressing Phase
Line your 9x13 pan with parchment paper, leaving some overhang on the sides. Dump your meat mixture in there and start pressing. You want to get all the air pockets out. Really lean into it. The goal is to create a solid, uniform "brick" of meat about an inch or so thick.
Once it's level, fold the parchment paper over the top and stick it in the fridge. Don't rush this part. It needs to sit for at least 12 to 24 hours. This gives the cure time to work its magic and the flavors to meld together.
Smoking the Bacon
If you have a smoker, now is the time to fire it up. I personally love using hickory or applewood for this ground venison bacon recipe. Set your smoker to a low temp—around 180°F to 200°F.
Lift the meat brick out of the pan using the parchment paper and place it directly on the smoker rack (or on a wire cooling rack if you're worried about it breaking). Smoke it until the internal temperature hits 150°F. This usually takes about 2 to 3 hours depending on your setup.
Pro tip: If you don't have a smoker, you can do this in your oven at the lowest setting, but you'll miss out on that authentic smoky flavor. You could add a teaspoon of liquid smoke to the mix if you're going the oven route.
The Chill and Slice
Once it hits 150°F, pull it out. Resist the urge to eat it right away! It'll be way too soft to slice properly. Let it cool on the counter for a bit, then put it back in the fridge (or even the freezer for an hour) until it's firm.
Using a sharp knife or a meat slicer, cut it into strips. You can go thick or thin, depending on how you like your bacon. Since it's already "cooked" and cured, it'll look a bit like ham or Canadian bacon at this stage.
Cooking Your Venison Bacon
The final step is where the magic happens. When you're ready for breakfast, toss those slices into a cold skillet and turn the heat to medium. Because we added that pork fat, it should sizzle up beautifully.
Since it's mostly venison, it won't shrink nearly as much as store-bought pork bacon. It'll get crispy on the edges while staying meaty in the middle. It's incredible on a breakfast sandwich with a fried egg and some sharp cheddar cheese.
Storing Your Stash
This recipe makes a pretty big batch (about 5 pounds), so unless you're feeding an army, you'll have leftovers. It stays fresh in the fridge for about a week, but it freezes incredibly well. I like to vacuum seal 1-pound portions so I can pull them out whenever I have a Saturday morning craving.
Some Variations to Try
Once you've mastered the basic ground venison bacon recipe, don't be afraid to tweak it. Sometimes I'll add a heavy dose of cracked black pepper to the top of the meat brick before smoking it for a "peppered bacon" vibe. Others swear by adding a little bit of red pepper flakes for a kick, or even some honey instead of brown sugar.
The best part about making your own is that you know exactly what's in it. No weird fillers, just good meat, some seasoning, and a little bit of patience. It's a great way to respect the animal and make sure none of that hard-earned venison goes to waste.
So, next time you're looking at those white packages of ground meat in the bottom of your deep freeze, give this a shot. It takes a little bit of prep work, but once you take that first bite of crispy, smoky venison bacon, you'll realize it's worth every second of effort. Happy cooking!