I have been trawling the internet for recipes and methods to do Chicken, Quail and Turkey bacon.. This is a fantastic idea because you can control every aspect of the creation process. Thanks for sharing!
Just made this product this weekend and it turned out great. Only thing I’d do different is make a “peppered” bacon where I line the bottom of the pan with coarse cracked pepper.
I did that recipe and it rock.I like that you can use your ground meat and make a (sausage that taste like) bacon. Now I do a sausage that taste like ham from almost the same recipe I just cheat and put some ground ham to make it taste more like ham. Thank you very much for that simple recipe but incredibly tasty 👍🏻
Glad you liked my video, marc! putting ham in to taste like ham made me laugh. I do stuff like that all the time.....however, it's usually me putting bacon in stuff to make it taste better.
Indeed! Tip: Try preparing it on the grill until it's crispy. That's my favorite way! Thanks for watching and taking time to return the positive feedback, Yooper Man! Please share my video with all our deer hunting family!
Thanks for the post. I've been having mine done at a local butcher. I did the math, and this is half the cost. Plus, with cwd on the rise, I would rather have my own meat, which I do get tested. 25 lbs in the smoker now!
Found the same recipe and seasonings from Curly's and have been making it for years now. You can dress up the bacon by sprinkling the outside with pepper or brush the meat with maple syrup while smoking depending on how you like to eat it.
I've never had turkey bacon. I don't know how old you are, but in the 70' and early 80's there was a product called Sizzlean..... I would compare the flavor of deer bacon to Sizzlean. In fact.... I doubt I could tell them apart if I had to do a blind taste test.
Thank you so much for teaching. I am wondering if I am going to use a electric smoker then the temperature will be 140 for 2 hours , and 160 smoke 2 to 3 hour, heat to 170 to 180 shut it off till venison bacon reach 150?? I never smoke before so need help, or can i just put in the oven???
I hot-smoke most of my meats. A good place to start, is to keep the smoke temp at 225 degrees F and stick a meat thermometer in the middle of the meat. Get a thermometer that you can monitor from the outside. When the internal meat temp reaches the desired temp, then take it out of the smoker. Here's my favorite meat thermometer: www.amazon.com/dp/B01GE77QT0?tag=onamzphilcroc-20&linkCode=ic5&ascsubtag=amzn1.infl.us.product&creativeASIN=B01GE77QT0&ref=exp_philcrockett_dp_vv_d
@@PhilCrockett please send a pic the thermometer you like. The link didn't open and I would like to know which one you use. I try one didn't work very well. Thanks
Thanks,Tommy! Please share my video links with your friends..... I love the hits! I really appreciate your positive comments, it's what keeps me motivated. God Bless You!
I am going to try this, looks good I wonder if I can do it in a oven?because I didn't have a smoker, I make summer sausage end jerky turns out pretty good.
You could definitely do this in the oven. The only really reason to use a smoker is for the smoked flavor. Maybe experiment with liquid smoke to get that flavor. If you do this, let me know how it worked out.
For those of you wondering how it tastes, it is like lays potatoes chips, no one can eat just one, no one can. I'm eating some right now with a bowl of pink eyed purple hull peas and is delicious
The proper amount of cure is 1 teaspoon per 5# of meat so 25 # batch would need 5 teaspoons or 1 Tablespoon + 2 teaspoons. Also when mixing the meat it should get very sticky to the point of trying to pull your gloves off this indicates some of the protein has gone into solution so it will bind (set up) nicely while setting.
Sounds good. I just simply followed the recipe that came with the mix. It would be interesting to try other mixes. I wish I knew the actual recipe for the seasonings. All my other sausage-making (type) videos the seasoning is from scratch.
If you want to make venison burgers, take your ground deer, and add 20 percent beef fat and mix well, if that is a little to gamey for you, add 25, or 30 percent beef fat, of course your burger will shrink up more on the grill from the total size, simple math and you will figure it out, for those who say they do not like venison, they will never taste the difference if you do not tell them
@@PhilCrockett You should put this comment into the description... Try grilling the strips until they are crispy.... it's my favorite way to prepare this deer bacon.
The smoker in my video is homemade. I built it years and years ago. I use Kingsford charcoal in the firebox. The more I light, the hotter it gets! I think I have $100 in the metal for that thing back then. Probably couldn't build it for $400 now. Metal has gone through the roof.$$$$$$
Hey I just stumbled across this with while sitting in my deer stand it's getting a little late in the day or should I say in the morning, but anyways this is something I never thought of I might try it this year... Thanks for the video
Can't I just bring the meat temperature to 150 degrees without worrying about the smoker's temperature? I don't have a smoker, I will use charcoal grill.
sure! I just like to let it warm smoke and bring on the flavor. Otherwise, just bake it. no rules, just as long as it gets good smoke and it's cooked enough to not kill you.
I bet you will like this, and will want to make it every year. I just wish I knew how to make the seasoning so I didn't have to buy the mix. It's the only thing I make out of my deer that I have to buy the premix for.
Indeed, Curleys, sausage kitchen is the best! They aren't even paying me to say that. In fact, they have no idea how much business I've given them with this video. The reason I know this, is, I haven't heard from them ever! I really don't care if I ever do, because they really have the best seasonings ever.
@@carlofthemountain1598 - Its certainly not like traditional pork bacon which isn't ground up, but this is pretty much how industry makes any bacon alternatives, like turkey bacon.
Why do you need to use a cure if you're smoking to a minimum temp of 150 degrees? I thought the point of adding cure was for foods that would be dehydrated or smoked only at very low temperatures.
This recipe has quite a bit of pork in it..... 150 is fairly low temp for pork. AND........ I simply followed the instructions on the seasoning/cure package. i hate using a pre-packaged mix, but I don't have a clue what's in the seasoning that makes this taste like bacon. I'm still working on that. Thanks for the question.
There isn't much shrinkage to it. This isn't like jerky, where the process of dehydration shrinks the meat. This is more like baking and smoking. 25 lbs gets ~25 lbs.
You will need to find something that holds it together. The fatty pork is what does this. I'm afraid the meat will crumble if you don't. I only use pork, but go ahead and experiment in small batches. Let me know how it turns out.
YES! it's made just like beef bacon (Sizzlean), and turkey bacon. Tastes like bacon, shaped like bacon, but there's only ONE real bacon. ......... and it's not deer.
Why did he need to put that stuff in there. Could he have just pack the meat in to a pan and put it in the fridge then put it in the smoker the next day and got the same thing. I like the video just wanted to know if that part is needed.
@@PhilCrockett I think he meant the curing solution. Which is mostly, if i understand at least, For the bacon taste and that the temp is too low for the pork half of this bacon.
I've never used anything else. However, you could experiment with beef fat. You need something like pork to help bind it together. could even try instant potato flakes, carrot fiber, soy protein ...etc......
Make sure you get enough fat with the meat. Grass fed beef tends to be leaner and the fat is necessary for it to turn out. Pork is usually used because of the high fat content and the price.
I made this this weekend for the first time and it turned out great. The shipping cost was asinine. They need to figure something else out on that otherwise I won't ever purchase it again. It should not cost $20 for shipping $20 worth of it.
That shipping seems awful high....Where do you live???.......the moon??? . You could try another brand. I think Cabela's has venison bacon seasoning/cure too. You might find a better deal there. Can't believe $20 shipping....That is insane!!!! Check Cabelas, and let me know if that's a better deal.... I would like to be able to help others.
Nitrate isnt bad if you use the right amount. The chemical reaction happens in the meat you are curing, unless you use too much, then you cure yourself
HA!! ya.... just like Turkey Bacon isn't real bacon. There's really only 1 bacon! This stuff tastes like sizzlean that I use to eat in the early 80's. Probably made the same too.
I'm not in the business to selling meat, but thank you so much for the compliment. It's never too late to start hunting. I'm sure there's someone in your life that would love to take you.
My relatively local store Sentry Market in Shasta Lake City, made Turkey sausage. It was delicious. I don't spend $3 a pound on something and say that lightly. There was no MSG... (that I could see) or any nitrates.etc.. But it had the basic seasonings. I asked if it had the nitrates and nitrites.. They said ALL the ingredients were on the wrapper. I was impressed... It was SALTY (but I am very salt sensitive). It had excellent flavor and the turkey had of course excellent normal texture. YUMMM....
Well, you could always go the "nitrate free!" route, and use celery, which...has more nitrates. SMDH. Do some research, don't just buy into the market hype.
If you want a good comparison on the differences, watch my jerky videos. I have one that shows how to make it from ground, and one that shows how to make it from sliced (which is the best and more traditional way). Check them out, my friend: th-cam.com/video/_cNEi2dAqlE/w-d-xo.html th-cam.com/video/kA4YNmpj8k8/w-d-xo.html
Anyone sub turkey or chicken for the pork, if so any extra fat needed? I eat turkey bacon and fry in butter with garlic n pepper and taste great.. ticks broke my insides so can't eat beef or pork, but still get to eat venison.. so this recipe if poultry would work or just venison, will give it a try...
I would use dark meat turkey if I did this. The only reason why, is that I make turkey jerky out of my wild turkey's thighs and legs, and they taste amazing and don't fall apart.
number one im not here to critisize nor judge. but this is not bacon its cured sausage. if you want to make bacon which you can from any animal by curing and smoking the belly. bacon is made from the fatty underside of the animals belly you do not need to add pork and grind the meat into a sausauge loaf.
This is the 'deer bacon' that deer processors are making and selling. Few butchers in my area started making this and it went crazy with demand. It's known by the terms "Deer Bacon" just like "Turkey Bacon". In fact..... I don't know how old you are, but do you remember Sizzlean? It tastes just like that! it's very good, and tastes like bacon. I get a small number of folks on here complaining about this 'not being bacon'. However, this is for the majority of those who know and have wanted to make their own that the processors will charge you an arm and a leg for. If you think this deer bacon recipe is disappointing, then take my advice, and don't go looking for Rock Mountain Oysters, Turkey Fries, Turkey bacon, or Cow pies. HA! Thanks for the comment, Larry! Enjoyed it!
YES!!!!! like all deer sausage. Usually 30-50% pork in order to hold the venison meat together. Venison doesn't have a lot of fat content. That is why your deer sausage contains pork. Pork is wonderful! If you ever had deer sausage, then you've had pork/deer sausage.
Just an fyi before you go jumping off the band wagon. They don't taint venison with another meat cause they don't like the taste. The incorporated another meat that has a higher fat content so that it binds the meat together and doesn't fall apart during certent process. Like burgers, bacon, sausage, or anything else of this nature. Trust me there are times I cook the venison straight and others I don't. Like the turkey with venison burgers I made. Which came out amazing. So it's not just about taste it's namely venison on its own doesn't have enough fat content to not turn into a pile of food.
All deer sausage products such as sausage and bacon, require pork, because you need the fat to hold it all together. If you used 100% deer in this situation, you won't achieve 'bacon', you'd have crumbles. Hope this explains how deer 'specialty' meat is made. Thanks for watching and commenting. Sorry it took a long time to respond, but somehow your comment was delayed.
I'd like to see it mixed with beef fat. Wonder if it would still set up the same? Can you slice those loaves with a knife or is a rotary slicer mandatory?
That was the most straight forward, no BS video. Perfect instructions! Thank you!
Good to hear! Hope you like my other videos as well!
I have been trawling the internet for recipes and methods to do Chicken, Quail and Turkey bacon..
This is a fantastic idea because you can control every aspect of the creation process.
Thanks for sharing!
Glad you liked my video, Geoffrey!!! There's a lot of different ways to use this recipe. Let me know how it works for you.
Just made this product this weekend and it turned out great. Only thing I’d do different is make a “peppered” bacon where I line the bottom of the pan with coarse cracked pepper.
The peppered bacon sounds like a great idea!!!
Awesome Phil.
that's how I like it too!
I did that recipe and it rock.I like that you can use your ground meat and make a (sausage that taste like) bacon. Now I do a sausage that taste like ham from almost the same recipe I just cheat and put some ground ham to make it taste more like ham.
Thank you very much for that simple recipe but incredibly tasty 👍🏻
Glad you liked my video, marc! putting ham in to taste like ham made me laugh. I do stuff like that all the time.....however, it's usually me putting bacon in stuff to make it taste better.
I have been making this now for about 4 months, the family loves it. We don't even buy the other bacon anymore !
Indeed! Tip: Try preparing it on the grill until it's crispy. That's my favorite way! Thanks for watching and taking time to return the positive feedback, Yooper Man! Please share my video with all our deer hunting family!
Yeah he was straight on point with this. I came here because I was watching port protection. And the old guy was making old timers bacon
Thanks for watching my video. This is one of my favorite things to make, I hope you will enjoy this for years. Thanks for the comment!
Thanks for the post. I've been having mine done at a local butcher. I did the math, and this is half the cost. Plus, with cwd on the rise, I would rather have my own meat, which I do get tested. 25 lbs in the smoker now!
YES! Way cheaper, and a lot of fun. Please let me know how it turned out! BTW....... it's awesome on the grill. Grill it until crispy....delicious!
According to Ted Nugent cwd is BS created by people with anti hunting agendas
@@beardedbowhunter6139 it literally has never hurt anyone
Found the same recipe and seasonings from Curly's and have been making it for years now. You can dress up the bacon by sprinkling the outside with pepper or brush the meat with maple syrup while smoking depending on how you like to eat it.
That's sounds awesome! Thanks for the tip!
No problem. Enjoy the venison bacon.
Thanks for the detailed instructions!
You bet! Thanks for the comment!
I've never had turkey bacon. I don't know how old you are, but in the 70' and early 80's there was a product called Sizzlean..... I would compare the flavor of deer bacon to Sizzlean. In fact.... I doubt I could tell them apart if I had to do a blind taste test.
can you do this with out pork? Some of us are not able to have pork that's why looking for alternatives.
I don't know why you couldn't. Give it a try and let me know how it works out.
Thank you so much for teaching. I am wondering if I am going to use a electric smoker then the temperature will be 140 for 2 hours , and 160 smoke 2 to 3 hour, heat to 170 to 180 shut it off till venison bacon reach 150?? I never smoke before so need help, or can i just put in the oven???
I hot-smoke most of my meats. A good place to start, is to keep the smoke temp at 225 degrees F and stick a meat thermometer in the middle of the meat. Get a thermometer that you can monitor from the outside. When the internal meat temp reaches the desired temp, then take it out of the smoker. Here's my favorite meat thermometer:
www.amazon.com/dp/B01GE77QT0?tag=onamzphilcroc-20&linkCode=ic5&ascsubtag=amzn1.infl.us.product&creativeASIN=B01GE77QT0&ref=exp_philcrockett_dp_vv_d
@@PhilCrockett please send a pic the thermometer you like. The link didn't open and I would like to know which one you use. I try one didn't work very well. Thanks
YT comments won't allow pics. FAIL! however, I dropped the link in the video description. Try that, and let me know if it worked.
wow, that looks incredible
It's definitely one of our favorite things to make!
Man that looks great.Love your videos
Thanks,Tommy! Please share my video links with your friends..... I love the hits! I really appreciate your positive comments, it's what keeps me motivated. God Bless You!
great video my question i have venison burger with 10 percent beef suet in it could i use it if i added the pork to it
sure you could! Might even taste better!
I am going to try this, looks good I wonder if I can do it in a oven?because I didn't have a smoker, I make summer sausage end jerky turns out pretty good.
You could definitely do this in the oven. The only really reason to use a smoker is for the smoked flavor. Maybe experiment with liquid smoke to get that flavor. If you do this, let me know how it worked out.
For those of you wondering how it tastes, it is like lays potatoes chips, no one can eat just one, no one can. I'm eating some right now with a bowl of pink eyed purple hull peas and is delicious
Sounds like a good combo!
Will it be ok to smoke it 2 days later or does it need to be smoked the following day?
2 or 3 days doesn't matter. Let me know how it turns out my friend
The proper amount of cure is 1 teaspoon per 5# of meat so 25 # batch would need 5 teaspoons or 1 Tablespoon + 2 teaspoons. Also when mixing the meat it should get very sticky to the point of trying to pull your gloves off this indicates some of the protein has gone into solution so it will bind (set up) nicely while setting.
Sounds good. I just simply followed the recipe that came with the mix. It would be interesting to try other mixes. I wish I knew the actual recipe for the seasonings. All my other sausage-making (type) videos the seasoning is from scratch.
Can this be done WITHOUT using pork? Family members have digestive issues with pork. Looks delicious!!
Try fatty beef. let me know how it goes.
If you want to make venison burgers, take your ground deer, and add 20 percent beef fat and mix well, if that is a little to gamey for you, add 25, or 30 percent beef fat, of course your burger will shrink up more on the grill from the total size, simple math and you will figure it out, for those who say they do not like venison, they will never taste the difference if you do not tell them
here's a great recipe for ground deer!
th-cam.com/video/nKkSEBTB7Gk/w-d-xo.html
Have to try this, looks great. Thanks
Let me know how it turns out for you. Try grilling the strips until they are crispy.... it's my favorite way to prepare these
@@PhilCrockett You should put this comment into the description...
Try grilling the strips until they are crispy.... it's my favorite way to prepare this deer bacon.
Do you make all of your sausage this way or do you make some links for smoking and patties for frying?
I have tons of recipes and videos on my channel. Just go to my playlist and find venison.
How long can that bacon last if I shrink rap it and put it in freeze after I smoke it?great video
I had some 2 year old bacon before. Like you, I put it in food saver bags and sucked the air out.
Wow that looks delicious
It is! try grilling it.... it's even better.
What kind of smoker is that. Most smokers I look at (pellet) won't go under 150°.
The smoker in my video is homemade. I built it years and years ago. I use Kingsford charcoal in the firebox. The more I light, the hotter it gets!
I think I have $100 in the metal for that thing back then. Probably couldn't build it for $400 now. Metal has gone through the roof.$$$$$$
@@PhilCrockett Thankyou.
Hey I just stumbled across this with while sitting in my deer stand it's getting a little late in the day or should I say in the morning, but anyways this is something I never thought of I might try it this year... Thanks for the video
It's very good. My kids LOVE it and beg for it every year.
Hope you get a nice one! Good luck!
Can't I just bring the meat temperature to 150 degrees without worrying about the smoker's temperature? I don't have a smoker, I will use charcoal grill.
sure! I just like to let it warm smoke and bring on the flavor. Otherwise, just bake it. no rules, just as long as it gets good smoke and it's cooked enough to not kill you.
I’ve never seen sausage cut in strips like that.
yes!!! That is how you make deer bacon! It's made the same way as turkey bacon and sizzlean.
But I bet you've seen bacon that looks like that. Hence, the name Deer Bacon!
Look very good.😊
It's delicious! Thanks for watching, Karen!
I was wondering if you can make turkey bacon with the same process?
I believe you can, but I've never done it before. Now that would be a good video.
What kind of chips did you use or no wood chips
Hickory chunks are my favorite
hey looks pretty good I might have to try that one this year
I bet you will like this, and will want to make it every year. I just wish I knew how to make the seasoning so I didn't have to buy the mix. It's the only thing I make out of my deer that I have to buy the premix for.
@@PhilCrockett Did you ever make the mix yourself or find a suitable seasoning mix of spices ?
DAMN!!! I've got to changed my shirt!!! I drooled all over it.... Thanks fro the video, that looks REALLY good. I'm going to try it.
Thanks for the feedback. I don't seem to make enough of this every year. My whole family loves it, including my parents.
What kind of a smoker do you have? I love Curleys bacon!
I built my smoker years ago. Welded it together over a 3 day weekend.
I don't eat pork. Any ideas on a good substitution? Beef? Turkey? Chicken? Lamb? Goat? ... tia
Just pick a fatty meat. You need fat to hold this all together.
Matthew McFarland this is the video instructions. You order the seasoning from Curleys Sausage Kitchen
Indeed, Curleys, sausage kitchen is the best! They aren't even paying me to say that. In fact, they have no idea how much business I've given them with this video. The reason I know this, is, I haven't heard from them ever! I really don't care if I ever do, because they really have the best seasonings ever.
Thank you for sharing look real good
Glad you liked my video! Yes... it is very good. Tastes like Sizzlean bacon from the early 80's. "Move over bacon, now there's something meatier"
Congratulations. You made deer sausage in strips.
ya, but it tastes like bacon! Bonus!
Ha!
Adam Stewart ...congratulations you've proved how much of a douchecanoe you are🙄🙄
I agree, I don’t think you can call this bacon. If you’d taken deer, cured it and smoked it then yes it would be bacon. This is smoked sausage.
@@carlofthemountain1598 - Its certainly not like traditional pork bacon which isn't ground up, but this is pretty much how industry makes any bacon alternatives, like turkey bacon.
Why do you need to use a cure if you're smoking to a minimum temp of 150 degrees? I thought the point of adding cure was for foods that would be dehydrated or smoked only at very low temperatures.
This recipe has quite a bit of pork in it..... 150 is fairly low temp for pork. AND........ I simply followed the instructions on the seasoning/cure package. i hate using a pre-packaged mix, but I don't have a clue what's in the seasoning that makes this taste like bacon. I'm still working on that. Thanks for the question.
How many pounds of bacon do you get outta that? I'm assuming that there is some shrink to that?
There isn't much shrinkage to it. This isn't like jerky, where the process of dehydration shrinks the meat. This is more like baking and smoking. 25 lbs gets ~25 lbs.
Can this be done without the pork?
You will need to find something that holds it together. The fatty pork is what does this. I'm afraid the meat will crumble if you don't. I only use pork, but go ahead and experiment in small batches. Let me know how it turns out.
@@PhilCrockett thanks, I don't eat pork so I'll consider other fats how about tallow?
worth a try.
Thanks, very good video.
Glad you liked it! Thanks for the positive feedback, George!
This is more like a gyro meat than bacon, except it's cured. Yay! Sausage!
YES! it's made just like beef bacon (Sizzlean), and turkey bacon. Tastes like bacon, shaped like bacon, but there's only ONE real bacon. ......... and it's not deer.
AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!
It really is delicious. Try grill the slices......even better! Thanks for the comment!
Why did he need to put that stuff in there. Could he have just pack the meat in to a pan and put it in the fridge then put it in the smoker the next day and got the same thing. I like the video just wanted to know if that part is needed.
by 'stuff' do you mean the plastic wrap? If so..... I used it because the meat is sticky, and will stick to the foil pan.
@@PhilCrockett I think he meant the curing solution.
Which is mostly, if i understand at least, For the bacon taste and that the temp is too low for the pork half of this bacon.
What can be used besides pork?
I've never used anything else. However, you could experiment with beef fat. You need something like pork to help bind it together. could even try instant potato flakes, carrot fiber, soy protein ...etc......
Make sure you get enough fat with the meat. Grass fed beef tends to be leaner and the fat is necessary for it to turn out. Pork is usually used because of the high fat content and the price.
You can use lamb it tends to be a little fatty and flavorful meat it will pair well will the deer.
I made this this weekend for the first time and it turned out great. The shipping cost was asinine. They need to figure something else out on that otherwise I won't ever purchase it again. It should not cost $20 for shipping $20 worth of it.
That shipping seems awful high....Where do you live???.......the moon??? . You could try another brand. I think Cabela's has venison bacon seasoning/cure too. You might find a better deal there. Can't believe $20 shipping....That is insane!!!! Check Cabelas, and let me know if that's a better deal.... I would like to be able to help others.
go to Cabela's website and search for "bacon seasoning kit"
Have 25 pounds on my smoker right now. Just closed my vents and bumped the heat up to finish the process!
You are going to LOVE IT!
I used 4lbs bacon and9lbs pork butt grind together, gave it a very good bacon taste
Sounds good. Anything with real bacon is good!
WOW, so tell me is this really good?
Tastes exactly like Sizzlean from the 1970"s. so if you liked Sizzlean, then you will like this. We started grilling it until crispy. Tastes great!
Can you skip the seasoning you used and do Cane sugar and salt? I don’t care for that Nitrate and such.
Beats me. I just go along with the recipe that works.
Nitrate isnt bad if you use the right amount. The chemical reaction happens in the meat you are curing, unless you use too much, then you cure yourself
true!
Lol that’s not bacon in the least bit, BUT that does look like it’d go good in the mornin fried to next to a boiling pot of coffee on a fire.
HA!! ya.... just like Turkey Bacon isn't real bacon. There's really only 1 bacon! This stuff tastes like sizzlean that I use to eat in the early 80's. Probably made the same too.
I cannot hunt. Nor do I gave a smoker. But god would I love to get some of that deer bakon from you!!! Can you sell it ?????.
I'm not in the business to selling meat, but thank you so much for the compliment. It's never too late to start hunting. I'm sure there's someone in your life that would love to take you.
Go huntin pal. Its really cool.
Interesting. Hate the Nitrites and Nitrates... but will definitely look into this for future use. Excellent video.
I don't like them either. I wish I had the recipe for the seasonings.
My relatively local store Sentry Market in Shasta Lake City, made Turkey sausage. It was delicious. I don't spend $3 a pound on something and say that lightly. There was no MSG... (that I could see) or any nitrates.etc.. But it had the basic seasonings. I asked if it had the nitrates and nitrites.. They said ALL the ingredients were on the wrapper. I was impressed... It was SALTY (but I am very salt sensitive). It had excellent flavor and the turkey had of course excellent normal texture. YUMMM....
Well, you could always go the "nitrate free!" route, and use celery, which...has more nitrates. SMDH. Do some research, don't just buy into the market hype.
Thanks for the video
You bet! Glad you liked it. Thanks for taking the time to comment, Carlos!
Looks great, I would not use as much salt personally.
ya...... salt only preserves it. best to do what you want. Life is short. even shorter when you eat unpreserved food. HEHEEEE
Is the sure cure
Separate
It did come in separate packages, but with the 1 order.
Would love to see how it cooksup
I like grilling it , but frying it is good too. I can get it super crispy on the grill.
Its already cooked .
Wow
YES!
Is there something other then pork not a fan of it
substitute what ever meat you want and see how it works. Just make sure it's real fatty. That's what holds it all together and not crumble.
Too much work..send me some to try...lol
HA! you sound like most of my friends
Haha I thought the same thing!
Ever read the little red hen?
I'm hungry for breakfast now
YES! it's great in omelets, but try grilling it until crispy, and it's even better!
Isn't that jerky ?
If you want a good comparison on the differences, watch my jerky videos. I have one that shows how to make it from ground, and one that shows how to make it from sliced (which is the best and more traditional way). Check them out, my friend:
th-cam.com/video/_cNEi2dAqlE/w-d-xo.html
th-cam.com/video/kA4YNmpj8k8/w-d-xo.html
Man never seen that before, just like turkey bacon but better!
Yes! That is correct!
Anyone sub turkey or chicken for the pork, if so any extra fat needed? I eat turkey bacon and fry in butter with garlic n pepper and taste great.. ticks broke my insides so can't eat beef or pork, but still get to eat venison.. so this recipe if poultry would work or just venison, will give it a try...
I would use dark meat turkey if I did this. The only reason why, is that I make turkey jerky out of my wild turkey's thighs and legs, and they taste amazing and don't fall apart.
All their bacon stuff contains MSG.
that's my favorite ingredient!
@@PhilCrockett I have a terrible reaction to MSG, I can't even get a tiny bit of it in my food.
sorry to hear that. what a drag.
Damn! I be hungry now!
U should be! 'cause....it's delicious!
nice
It's a family favorite !
number one im not here to critisize nor judge. but this is not bacon its cured sausage. if you want to make bacon which you can from any animal by curing and smoking the belly. bacon is made from the fatty underside of the animals belly you do not need to add pork and grind the meat into a sausauge loaf.
This is the 'deer bacon' that deer processors are making and selling. Few butchers in my area started making this and it went crazy with demand. It's known by the terms "Deer Bacon" just like "Turkey Bacon". In fact..... I don't know how old you are, but do you remember Sizzlean? It tastes just like that! it's very good, and tastes like bacon. I get a small number of folks on here complaining about this 'not being bacon'. However, this is for the majority of those who know and have wanted to make their own that the processors will charge you an arm and a leg for. If you think this deer bacon recipe is disappointing, then take my advice, and don't go looking for Rock Mountain Oysters, Turkey Fries, Turkey bacon, or Cow pies. HA! Thanks for the comment, Larry! Enjoyed it!
Dry those out and those would make awesome jerky
that's a good idea
Probably similar to turkey bacon
It's more like the old product "sizzlean"....even tastes like it
This product contains pork.
YES!!!!! like all deer sausage. Usually 30-50% pork in order to hold the venison meat together. Venison doesn't have a lot of fat content. That is why your deer sausage contains pork. Pork is wonderful! If you ever had deer sausage, then you've had pork/deer sausage.
I really hate when people taint beautiful venison with another meat especially pork. If you dont like the taste dont eat it.
Just an fyi before you go jumping off the band wagon. They don't taint venison with another meat cause they don't like the taste. The incorporated another meat that has a higher fat content so that it binds the meat together and doesn't fall apart during certent process. Like burgers, bacon, sausage, or anything else of this nature. Trust me there are times I cook the venison straight and others I don't. Like the turkey with venison burgers I made. Which came out amazing. So it's not just about taste it's namely venison on its own doesn't have enough fat content to not turn into a pile of food.
That's why I make 100% Deer meat sausage links ,Love the flavor 😊
All deer sausage products such as sausage and bacon, require pork, because you need the fat to hold it all together. If you used 100% deer in this situation, you won't achieve 'bacon', you'd have crumbles. Hope this explains how deer 'specialty' meat is made. Thanks for watching and commenting. Sorry it took a long time to respond, but somehow your comment was delayed.
I will use other meat then pork.
maybe turkey? I always wondered how that would taste. Let me know what you do, and how it tastes. Might help someone else out too.
I'd like to see it mixed with beef fat. Wonder if it would still set up the same? Can you slice those loaves with a knife or is a rotary slicer mandatory?
I bet turkey mix would be good
Goose fat
That's not real bacon you don't grind bacon it's made from sides just like a hog
I agree with you....however.....It's what it's called. Like 'Turkey bacon" and "Sizzlean".. this is exactly how the deer processors do it.
Deer spam
now THAT'S a great idea for a video.
Wow
glad you like this! thanks for for watching.