Dude, I can't believe I just found you. I'm binge watching venison sausage and bacon. Thank you! I've got a new grinder begging for these once I start eradicating the deer from my farm this fall. Oh, but stop buying supermarket pork for your mixing. Some of your followers must be raising hogs to get you some healthier pork. If not, I will get you some of my pasture raised Tamworth pork if you want. Thanks again
Thanks for watching and following. I use to have a good source for farm raised pork, but the source has dried up. I use to bring a half or whole hog home and cut it up right in basement. Couldn't beat the flavor. Also if you need help with those deer, I can help you with those also. 🤣
Just made this for the first time this year follow your recipe exactly, And it came out awesome!! Already asked for another pack of seasoning for a Christmas present. Keep up the great videos.
Now this is a new one for me....I'm going to try this one, and the Venison Spam I saw on bearded butchers this year! With the price of bacon, investing some time in making this could save some $$. Any tips for packaging this up? Whats your method?
Just in case you missed it, here is the link to the seasoning and it comes with cure on the back of the seasoning. lwww.theseasonedbutcher.com/products/250
Well I've never tried this but here's an idea for ya. You can add 1oz smoke powder to your 25lbs of bacon. Also you can put your oven on the lowest temp it goes. If it doesn't go low enough you can crack the door open a little to help regulate the temp.
Hey Mike, thanks for the comment. Check out www.theseasonedbutcher.com. It is why we all home butcher. You can choose what fits your taste. Let us know how we can help.
Yes, just mix the seasoning and cure into your final grind. Just mix it up really good. Take the net weight on the package of seasoning and divide it by 25 . That will give you the amount of seasoning and cure you will need.
Depending on what I'm making, I keep the fat cap on or if I'm making a leaner product ill cut the fat cap off my pork butts and save it for another time.
Well sorry about that sir, if you buy the seasoning from us (The Seasoned Butcher) you use the hole packet of seasoning and it makes a 25lb batch, I only used meat ratios in video so people could use seasoning from where ever they liked.
I start the smoker off at 150 to 160 degrees. Once the bacon reaches 100 to 120 degrees, I turn up the smoker to 180 to 200 degrees until the bacon reaches an internal temp of 145. Also, if you go to www.theseasonedbutcher.com under the bacon seasoning is a quick reference guide and instructions.
@@theseasonedbutcher4686 Please i only have a lower IQ Please be specific the only Cure that i know is when I see a wound or sick .. Now i got a lot in my mind for the word cure ..
@@theseasonedbutcher4686 The meat is sick? I see the meat You grind it now you Said pink then you said bure How can you cure if the meat is already Dead,?
We try to track all of our prices per pound when we home butcher. Fresh sausage will run .75 to $1.00 per pound as a ball park. Of course this depends on the cost per pound for your pork. We watch sales at local grocery stores. We just bought several hundred pounds of pork butts for .99/lb. Based on this our back is roughly .80 per pound. Our local meat locker is selling bacon for around $9 per pound. Hope this helps.
www.theseasonedbutcher.com/products/250. This is the seasoning we use , we have all kinds of other info on there. It's 1oz of cure for 25 lb batch of meat.
Well if I didn't hunt, it's still cheaper for me to buy $1.89 per lb pork butt and make it. Then 7$-8$ per lb bacon. Most of the time I can find pork butt under $1.30 per lb.
No sir I'm not a professional meat cutter, I'm just a normal guy who has been home butchering for years cus I can't afford to take my wild game to the lockers plants, so I'm just trying to show people how they can also take they're hard earned wild game from field to table.
Okay y'all, just keeping it real... This is just a much more complicated way of making ground deer jerky... Just saying. Oh and if your time is Worth anything to you, this is much more expensive than just buying bacon. Not saying its not fun to do but cost won't be the reason...
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
Dude, I can't believe I just found you. I'm binge watching venison sausage and bacon. Thank you! I've got a new grinder begging for these once I start eradicating the deer from my farm this fall.
Oh, but stop buying supermarket pork for your mixing. Some of your followers must be raising hogs to get you some healthier pork. If not, I will get you some of my pasture raised Tamworth pork if you want. Thanks again
Thanks for watching and following. I use to have a good source for farm raised pork, but the source has dried up. I use to bring a half or whole hog home and cut it up right in basement. Couldn't beat the flavor. Also if you need help with those deer, I can help you with those also. 🤣
Just made this for the first time this year follow your recipe exactly, And it came out awesome!! Already asked for another pack of seasoning for a Christmas present. Keep up the great videos.
Thanks for the feed back!
That looks so good dude, you don't even know.
Yes indeed I'm trying this one
Nice I like it
Awesome video. Thanks!!!
Thanks for the comment, come check out our website, theseasonedbutcher.com
Made some I'm Wisconsin..So good
Dude! This is awesome. I am gonna try this. Thanks
Thanks for watching
Now this is a new one for me....I'm going to try this one, and the Venison Spam I saw on bearded butchers this year! With the price of bacon, investing some time in making this could save some $$. Any tips for packaging this up? Whats your method?
We put 12 slices in a pack and vacuum seal them.
It would be nice to know what seasonings and cure to use.
Just in case you missed it, here is the link to the seasoning and it comes with cure on the back of the seasoning. lwww.theseasonedbutcher.com/products/250
Great video thanks for the information
Thanks for the comment.
I don't have a smoker just a propane grill and the kitchen oven. Is there another way to do it or am I outta luck?
Well I've never tried this but here's an idea for ya. You can add 1oz smoke powder to your 25lbs of bacon. Also you can put your oven on the lowest temp it goes. If it doesn't go low enough you can crack the door open a little to help regulate the temp.
What was the ratio of pork to venison? Also did you trim the pork shoulder of the outside layer of fat?
The ratio is 50% venison 50% pork, and I didn't trim any fat off.
What is pink brine? What seasonings do you use? Looks amazing!
The pink brine is pink cure, and here's the link to the seasoning, thanks for the comment . www.theseasonedbutcher.com/products/250
Nice video, have you ever tried to make gyros from deer? Thanks
Thank you, No I haven't tried to make gyros from deer but I love them and it sounds really good.
@@theseasonedbutcher4686 I'm hoping someone has, thanks for the reply and good luck with deer hunting.
Anyone use celery powder for the cure instead pink salt, (sodium nitrite)
Can you smoke it till its 155 degrees
Yes, you can. I wouldn't go over 165°
Could you post a written narrative of the direct making the venison bacon?
www.theseasonedbutcher.com/products/250 click on preparation instructions. All of our seasonings have these.
What seasonings do you use other than cure?
Hey Mike, thanks for the comment. Check out www.theseasonedbutcher.com. It is why we all home butcher. You can choose what fits your taste. Let us know how we can help.
Who puts a thumbs down on a video like this. It must just be people who shot for the thumbs up and missed. If I could double thumbs up I would.
Thanks alot,
What are the spices you use?
Here the link to the seasoning I use. www.theseasonedbutcher.com/products/250
what were the seasoning you used to make the venison bacon?
www.theseasonedbutcher.com/products/250
where did you get your meat slicer?
Meat Your Maker.
Looks good to me!
Thanks Todd, We really enjoy this recipe.
How much cure and seasoning should you use per pound ? If I have already ground my meat with pork fat can I go ahead and use that the way it is?
Yes, just mix the seasoning and cure into your final grind. Just mix it up really good. Take the net weight on the package of seasoning and divide it by 25 . That will give you the amount of seasoning and cure you will need.
A re you able to ship your spices to Canada, and what might shipping charges be ?
We're not shipping to Canada due to the fact it's 50$ to ship one package.
Did you leave the skin on your pork?
No skin.
Depending on what I'm making, I keep the fat cap on or if I'm making a leaner product ill cut the fat cap off my pork butts and save it for another time.
Im gonna try this
Awesome, my family loves it.
be nice if you told how much of what seasonings you used
Well sorry about that sir, if you buy the seasoning from us (The Seasoned Butcher) you use the hole packet of seasoning and it makes a 25lb batch, I only used meat ratios in video so people could use seasoning from where ever they liked.
What temp do you run the smoker?
I start the smoker off at 150 to 160 degrees. Once the bacon reaches 100 to 120 degrees, I turn up the smoker to 180 to 200 degrees until the bacon reaches an internal temp of 145. Also, if you go to www.theseasonedbutcher.com under the bacon seasoning is a quick reference guide and instructions.
Thank you!
What is a pink????
Cure that you put into the meat.
@@theseasonedbutcher4686
Please i only have a lower IQ
Please be specific the only
Cure that i know is when
I see a wound or sick ..
Now i got a lot in my mind for the word cure ..
@@theseasonedbutcher4686 why do you put cure? Is the meat such??
@@theseasonedbutcher4686
The meat is sick? I see the meat
You grind it now you
Said pink then you said bure
How can you cure if the meat is already
Dead,?
@@theseasonedbutcher4686 what kind of medicine do you use,
In your meat ?
It's not just deer bacon you still went and paid the sticker price and bought pork brother
That pork was a whole lot cheaper than Bacon per pound
We try to track all of our prices per pound when we home butcher. Fresh sausage will run .75 to $1.00 per pound as a ball park. Of course this depends on the cost per pound for your pork. We watch sales at local grocery stores. We just bought several hundred pounds of pork butts for .99/lb. Based on this our back is roughly .80 per pound. Our local meat locker is selling bacon for around $9 per pound. Hope this helps.
@jake Rowe 🤡
anyone ever tried this with all ground beef?
Yes you can, just use a leaner ground beef and use a less fatty pork, like pork butt.
How do you eat that much bacon at one sitting? Lol
Lmao I vacuum seal it.
Go to a butcher and buy pork bellies and make your own. Way cheaper
Ratio of cure?
www.theseasonedbutcher.com/products/250. This is the seasoning we use , we have all kinds of other info on there. It's 1oz of cure for 25 lb batch of meat.
Can you freeze it after it’s smoked to use later?
@@cewinkle yes, I freeze the bacon in 1lb packages.
@@theseasonedbutcher4686 when you say 1oz of cure, do you mean the natural Ham and Bacon cure from your website?
The pink cure, The venison bacon season comes with pink cure, The other cure your talking about are used for doing pork belly for bacon.
If you do not hunt, its cheaper to just buy it.
Well if I didn't hunt, it's still cheaper for me to buy $1.89 per lb pork butt and make it. Then 7$-8$ per lb bacon. Most of the time I can find pork butt under $1.30 per lb.
have you tried making pork butt bacon? thanks for the reply, and i'll give your deer bacon a try this season for sure@@theseasonedbutcher4686
Was the nastiest sh*t I've ever tryed to eat
Not bacon
That's not real bacon apparently he's not a meat cutter
No sir I'm not a professional meat cutter, I'm just a normal guy who has been home butchering for years cus I can't afford to take my wild game to the lockers plants, so I'm just trying to show people how they can also take they're hard earned wild game from field to table.
Bacon Comes From A Hog,Not A Deer
Well depending what part of the county your from venison bacon is very popular here in Wisconsin, every meat locker I know makes it.
Okay y'all, just keeping it real... This is just a much more complicated way of making ground deer jerky... Just saying. Oh and if your time is Worth anything to you, this is much more expensive than just buying bacon. Not saying its not fun to do but cost won't be the reason...
What seasonings do you use besides the cure?
www.theseasonedbutcher.com/products/250. This bacon seasoning come with cure also.