Here’s what you’ll need:
- 6 pounds venison trimmings
- 6 pounds pork trimming, 75-25
- 1/3 cup salt
- 2/3 cup maple sugar
- 1 Tbsp Tinted Cure Mix (TCM)
- 1/2 Tbsp Sodium Erythorbate*
- 1 cup water
- 1/4 cup Bacon Fat drippings *
These ingredients are tricky to find if you don’t buy them in bulk. You can get them at your local butcher shop, though. Tell them what you are making and they should help you.
Grind the venison and pork trimmings one time using a 3/16″ grinder plate.
Combine the salt, maple sugar, TCM, sodium erythorbate and water to make a slurry.
Add the slurry to the ground meat to make a forcemeat and mix it very thoroughly until the consistency is sticky or tacky.
Grind the forecmeat 1 more time using the 3/16″ grinder plate.
Use the bacon fat to heavily grease a cake pan, and pack the forcemeat into the pan. Cure for 24 hours.
Slightly warm the pan of forcemeat to melt the bacon fat, and then turn the forcemeat out onto a mesh screen.
Warm smoke the venison bacon at 180° until the minimum internal temp reaches at least 140°. About 3 hours. I used Cherry smoke.
Cool the venison bacon completely and slice for use.
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