Venison bacon is a mixture of deer meat, pork meat and pork fat. It can substitute for bacon in any recipe, or it can be fried and eaten plain. It is made by allowing the meat mixture to cure and then smoke for several hours. This recipe yields 25 lbs. of venison bacon and takes about 3 days to complete.

Grind venison and pork trimmings using the medium blade on the meat grinder. The pork trimmings should be 50 percent meat and 50 percent fat.

Mix the two meats together and grind again using the fine blade on the grinder. Move the meat mixture into the mixing bowl, and add the venison bacon seasoning and cure. Stir in 4 cups water and mix thoroughly.

Spray the tinfoil loaf pans with cooking spray and pack the meat into them. Continue until there are about 2 inches of meat in each pan. Cover the pans tightly with wax paper and store in the refrigerator overnight.

Spray the smoker rack with cooking spray to prevent sticking. Gently remove the meat from the pans and place on the rack. Smoke the meat for 130 degrees F for 1 hour, followed by 160 degrees F for an additional 2 hours.

Remove the meat from the rack and place in the oven at 180 degrees F for 4 hours, or until the internal temperature of the meat reaches 155 degrees F. Use a meat thermometer to check the internal temperature.

Remove the bacon from heat and allow it to sit out until it reaches room temperature. Refrigerate the bacon overnight, and then remove and slice into strips. The venison bacon can be cooked immediately or frozen.


Venison bacon seasoning can be purchased at specialty grocery stores and some online stores. It should come with seasoning and cure for 25 lbs. of venison bacon. Use mesquite, applewood or hickory wood chips in the smoker to flavor the venison bacon. Try each of them for three unique tastes. When packing bacon in tin pans, 2 inches is recommended, but more or less can be used to achieve the desired thickness of the sliced strips.


Ensure the venison bacon heats to an internal temperature of 155 degrees F. Undercooked meat can cause sickness and should be avoided.

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Willow Sidhe

Willow Sidhe is a freelance writer living in the beautiful Hot Springs, AR. She is a certified aromatherapist with a background in herbalism. She has extensive experience gardening, with a specialty in indoor plants and herbs. Sidhe's work has been published on numerous Web sites, including