I was away all day yesterday, but now I'm home I get to finish my Venny bacon re-do.
Slicing



in the pan

on the plate

I think I hit a home run with this batch. The pepper crust just sets it off.

Venison Bacon
2 lbs. Venison
2 lbs. pork 90% fat
3 tbs. coarse salt
¼ cup brown sugar
1 Tbs. gelatin
1 tsp, special meat binder
1 tsp cure #1
1 cup ice water
Cracked black pepper
Grind pork and venison through a 3/16 plate, mix with ice water and spices, regrind. Mix well and pack into a 9x9 baking dish lined with saran wrap to make un-molding easy . Let set in the fridge overnight to set. Unmold from the baking dish and coat in black pepper, then place in the smoker on a fine ¼ inch mesh.
Smoke @ 120 for 1 hr to dry. Increase to 130 and start smoke. Continue to increase smoker temp to 150 and smoke for 2 hrs. Finally increase temp to 170 and smoke to an internal of 155. Cool then refrigerate overnight. Slice and package.