just as i was measuring out three lbs. for the pepperoni project (will make a separate post later), i decided to use the other three lbs. for bacon. i need to ask a couple of quick questions, which i will also post there at the proper forum:

a) anyone have a quick and easy recipe for ground deer bacon, using tenderquick, maple syrup and of course the necessary spices (pepper, salt etc) that are normalloy in a kitchen? i am stuck in siberia up here and our local grocery doesn't have too much in the say of exotic ingredients!

b) using CA's beer/ground oatmeal combination as a binder, (which worked very well for the pepperoni project!)i think i will be fine and should get good product - opinions? it needs to work anyway, because that's all i have!


need quick answers - thanks~!

well, some good news - after going to the store with a 10$ bill intending to buy log cabin "maple" syrup," i actually scored some genuine canadian maple syrup, it's only 8.5 oz. - would this be enough for 3 lbs of bacon? inquiring minds want to know! as a backup, i did get some maple extract as well.

ok, based on a suggestion from lee, i will be adding some maple extract along with the syrup. for the three lbs. of bacon, should i go ahead and toss the whole 8.5 oz bottle in? should i use any other sugar (brown sugar) as well, or will the 8.5 oz be enough?

as for the extract, to keep things consistent for a 3-lb recipe, i will start with 3 teaspoons and see what results i get from there. if you have anotehr suggestion, please post it!

Can't tell you on amounts of syrup, bit it sure sounds like PLENTY...

MossyMo did an excellent tut on V Bacon, ya should be able to find it with a search for venison bacon in the title I think...err...might be a sticky? I'll take a quick look, but I'm runnin' late.

If anyone EVER asks for snack stix again...why...I'lll moider 'em! :shooting:

Here... http://www.smoked-meat.com/forum/showthread.php?p=61311#poststop

I typed this in your other thread by accident.


Hard to say on the amount of syrup. I would use 4.5 tsps. of tender quick and maybe half the syrup along with a good dose of course black pepper to start and maybe do a fry test.

rich - thanks for positng the link - i had forgotten about that one, but unfortunately while you were psoting it, i was experimenting and came up with something that will hopefully work - we'll see if i did any good!

i futzed around and tried a few things. not sure if it will bind as well as it would with a "bacon kit," but we'll see how it goes - i think it will be close to something good. i will post a complete pictorial on a separate thread, but for now, here's the recipe that i came up with:
3 lbs ground venison
4.5 tsp. tendequick
6 oz. maple syrup
1.5 tsp maple extract
1.5 tsp black pepper
curious aardvark's oatmeal/beer binder (1/2 bottle of beet plus about 1.5 cups of fround oatmeal - normally it would be more like 3/4 cup but this seemed to need a little more)

i went ahead and mixed this up, pressed it into a square, glass baking dish lined with saran wrap and covered it to chill in the fridge overnight. we'll see tomorrow if i end up with bacon or sausage!

aw, hell - i just realized i completely forgot the gelatin. i see no reason why i can't pull it out of the pan and mix it in now, so will do so. i think i remember reading that 2 pkgs were used for 5 lbs, so 1 pkg might not be enough for 3 lbs. i guess i will do 2 pkgs of gelatin and see how it goes..

alright, i've added it and mixed it as well as i could (which probably wasn't quite good enough, but hopefully it will be ok) and we're back chillin' in the fridge again!

aw, hell - i just realized i completely forgot the gelatin. i see no reason why i can't pull it out of the pan and mix it in now, so will do so. i think i remember reading that 2 pkgs were used for 5 lbs, so 1 pkg might not be enough for 3 lbs. i guess i will do 2 pkgs of gelatin and see how it goes..

Well, Hmm...might be a boon... if ya drop a strip, it might just bounce back up onto yer plate :lol:

that's what worries me! might have to slow-cook it until it melts out!

that's what worries me! might have to slow-cook it until it melts out!

Methinks ya worry too much. I guess if it is that bad... a couple tablespoons of water in the hot pan as ya start the fry, and dump it out.

BTW..this is also somewhat effective for over-salted product...

i know - was just engaging in hyperbole - i think it will be alright - i would rather have a little too much than not enough.

results tomorrow, most likely!

i know - was just engaging in hyperbole

Hmmm is that smokin' that whacky tabaccie in a Hemi 'Cuda? :noidea: :lol:

;)

sounds like alot of maple syrup to me.
I'd probably have gone for 4 oz and reduced the beer by half.
That way you're keeping roughly the same amount of liquid and wouldn't have needed any gelatine.

But hey if it works - it's good :thumb: