Hai Hunters,
I gave venison bacon a shot for the first time yesterday, and while it’s definitely not the same as pork bacon, it turned out pretty tasty! I wouldn’t use a whole deer for it, but I’d definitely make it again. Has anyone else tried this, and if so, do you have tips for improving flavor or texture?
Thank You....

I haven't made it but I had some made by a butcher shop. I was not impressed, I am not crazy about the product and I would not waste any more venison having it made. To each his own, some like it, I do not.

I make it and do 21# batches now. 15# venison and 6# pork fat and a fine grind.
https://archeryrob.wordpress.com/202...venison-bacon/

Can't post pics, but you kind of just sizzle it to warm it or the sugar and syrup will burn. I smoke it low for a while and then finish it. I like lots of smoke on it, I smoke with cherry too as most area on the slices do not have smoke and I want it strong. . When making the pans pinch clumps you place in it together and then pat flat. If not, you will have breaks in the slices. You'll be happier with the end product.

Yes, I’ve tried making venison bacon and it turned out really good. The process is a little different compared to regular pork bacon because venison is so lean, so most recipes recommend mixing in some pork or beef fat to keep it from drying out. You usually grind the venison, season it with a bacon cure mix, and then press it into a loaf shape before smoking or baking it low and slow until it’s cooked through. Once it cools, you can slice it thin and fry it just like regular bacon. The flavor is more on the smoky and savory side rather than super fatty, but it’s a great way to use venison in something a little different. If you like experimenting with wild game, it’s definitely worth trying.