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Curley's Venison Bacon

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  • Curley's Venison Bacon

    It has been awhile since We have made any of this and it turned out better than I remember!!!
    Didnt get any pics till after the smoke though

    After the smoke

    thru the slicer


    and packaged and done

    Decided to make a Bacon egg and Cheese for the test....mmmmm... good!


    Thanks for looking!!!
    Last edited by Fireguy; 02-25-2011, 05:12 PM.

  • #2
    I would love to know how to make that.
    Chargriller Pro w. sfb
    Ducane 4100 propane grill
    Brinkman Electric


    Member # 200

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    • #3
      I've only heard GOOD things about that mix, but have yet to try it. I should as we have plenty of ground venny. Looks like yours was a hit, good job
      https://youtu.be/ZcqprrIlbcIli

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      • #4
        Been a while since I made it .but it is good shitand yours looks to kill for.have to give up some points for the money shot
        2-22.5'' weber
        1-18'' weber
        1 smokey joe
        22.5'' wsm
        24'' smoke vault
        1-outhouse
        Certified,Smoked Meat Sausage Head
        Smoked meathead #135

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        • #5
          Originally posted by lynsey123 View Post
          I would love to know how to make that.
          Look here for a beginning. This is for the venison bacon, but go back through the pages to find the one for ground beef or pork. It's good stuff.

          http://stores.curleyssausagekitchen....%2C/Detail.bok
          sigpic
          Smoke Vault 24

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          • #6
            Beautiful stuff!

            Hey... for anyone having to make this after that lovely looking stuff above...

            I'l like to send you some of the Mad Hunky jerky cure to see how well it works.

            PM me if you'd like to try this out for me.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              nice looking VBacon FG. have yet to try it but i think i will with some elk, that curlies got some good stuff. thks for sharing
              Charbroil SFB
              GOSM
              MES
              Dutch Ovens and other CI
              Little Chief, Big Chief, No Name water smoker
              Weber 22" gold, Smokey Joe, WSM 22"

              Smoked-Meat Certified Sausage Head


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              • #8
                Looks very good. What temp did you take it to?
                Rich .. are you saying the jerky cure will work for this? If so I may use the stuff I just received from ya and try it. Nothing wrong with another 10#'s of bacon.

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                • #9
                  Originally posted by Checkered Past View Post
                  Looks very good. What temp did you take it to?
                  Rich .. are you saying the jerky cure will work for this? If so I may use the stuff I just received from ya and try it. Nothing wrong with another 10#'s of bacon.
                  I'm saying exactly that. Gonna be a bit milder, I'd think, but I'd love to know how it stacks up in this use. Perhaps I'll need to modify it if I plan on going with this angle...

                  Altho..I think that was 5 Lbs worth of jerky mix right? Err?
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    Not at home to verify the amount...mind starting to slip a little Will check tonight. Never had this ground Bacon meat

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                    • #11
                      Thanks A million guys!!! I would recommend Curleys to anyone who wants to give it a shot. Otherwise I believe Gunslinger has a recipe for Venison Bacon on here some where... which i plan on trying next go round. Also, if you havent had it and plan on making some... just dont expect it to taste or cook like real bacon. It is similar in flavor... just different some how. Still darn good though. We love it!!!

                      [QUOTE=Checkered Past;190382]Looks very good. What temp did you take it to?

                      The instructions say to take it to 155, But I only took it to 148-150ish. Last time it took it to 155 it seemed really tough and dry. Finishing it lower seems a bit better to me. I also split it 50/50- Deer/Pork Butt.

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                      • #12
                        Originally posted by Fireguy View Post
                        The instructions say to take it to 155, But I only took it to 148-150ish. Last time it took it to 155 it seemed really tough and dry. Finishing it lower seems a bit better to me. I also split it 50/50- Deer/Pork Butt.
                        Good calls on both accounts... even 155 seems high for a cured product to be fried later. I know...the ground meat thing bit is IS cured... Hmmm - might run this by BBally after he takes GC at the Havasu gig
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          Originally posted by Big D
                          Great post Fireguy.

                          Could you please resize your photo's?
                          Sorry I tried and they look the same on my end... Ill do better next time.

                          Rich, I was even thinking it would be better down 145ish or even lower.
                          I thought the same thing.. why finish it so high to fry or grill later.

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                          • #14
                            Sure looks good from here!
                            ~ George Burns

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                            • #15
                              Looks great, Fireguy!

                              For anybody wanting to make venison bacon for the first time, a few tips.

                              1) A standard 9x13" cake pan will perfectly hold 5# of cured meat packed well into the corners and levelled off two inches thick.

                              2) Line your pans with saran wrap before packing the meat into them, to make it easier to get the meat back out the next day. Put another layer of saran wrap on top of the meat, and you can stack 2-3 pans together to rest in the fridge overnight while saving space. Your pans will stay clean.

                              3) If you smoke it to 155* like the directions say, it is fully cooked. You only use the fry pan to warm the slices up. It's also very tasty eaten cold right out of the package.

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