Alrighty, folks, gather ’round because I’ve got a smokin’ tale to share with you today – and I’m not talkin’ about some mundane campfire story. Nah, we’re diving headfirst into the mouthwatering world of smoked venison bacon! You heard me right, we’re taking that gamey goodness of venison and elevating it to bacon paradise. So grab a seat, maybe a napkin to wipe off the drool, and let’s get this venison party started!
How to make smoked venison bacon
Now, I know you’re itching to get your hands on some of that delectable smoked venison bacon, so let’s break it down, step by step, shall we?
- Prep that Venison: First things first, you gotta choose the right cut. No one wants to gnaw on something tougher than an old boot, right? I usually go for the backstrap or the hindquarter cuts – they’re tender and perfect for bacon transformation!
- Seasoning Magic: Time to work that flavor magic! Whip up a seasoning blend that’ll make your taste buds tango. I’m talking garlic, black pepper, maybe a hint of thyme – let your culinary imagination run wild!
- Marination Sensation: Rub that seasoning mix all over your venison cuts, just like you’re giving ’em a spa treatment. Let ’em marinate in all that goodness for a couple of hours – trust me, patience is a virtue here!
- Fire Up the Pellet Grill: Now comes the fun part – firing up that pellet grill! Set it to about 200°F (that’s around 93°C for my pals across the pond) and let the smoker do its smoky dance.
- Wood Pellet Wizardry: Ah, the type of wood pellets you use can make all the difference, my friends. Hickory and applewood are my go-tos for that perfect balance of smokiness and sweetness.
- Smokin’ Time: Lay those marinated venison slices right on the grill grates and let ’em soak up that smoky goodness for a couple of hours. Keep an eye on ’em and don’t be afraid to baste ’em with a bit of maple syrup for an extra kick.
- Crispy Finish: Crank up the heat a bit to crisp up the edges. You want that bacon to have a nice crunch when you sink your teeth into it!
- Voilà, Venison Bacon: Once that venison has turned into a glorious sheet of bacony goodness, take it off the grill, let it cool down a tad, and then slice it up. And there you have it – your very own smoked venison bacon masterpiece!
What type of wood pellets to use
Alright, now that we’ve covered the how-to, let’s chat about the secret weapon behind that mouthwatering smokiness – the wood pellets. Look, my friends, you wouldn’t use a rubber duck to race a speedboat, right? Same principle here. You want wood pellets that complement your venison’s flavors, not overpower ’em. Hickory wood pellets bring that classic smoky punch, while applewood adds a hint of sweetness that’ll make your taste buds sing. It’s like the dynamic duo of the smoking world!
Selecting the right cut
Choosing the right cut of venison is like picking the perfect partner for a dance – it’s all about compatibility, baby! Backstrap and hindquarter cuts are lean and tender, which means they’re gonna sizzle up into bacon perfection without turning into chewy jerky. Go on, give ’em a twirl on your grill!
Let’s talk about flavor – the real star of the show! You’ve got the freedom to mix and match your favorite spices. Garlic, black pepper, maybe a sprinkle of cayenne if you’re feelin’ feisty. Give that venison a good rubdown and let it marinate. It’s like sending your taste buds on a luxurious vacation!
Serving and storing
Alright, folks, you’ve successfully crafted the venison bacon of your dreams – now what? Well, you could scarf it down right then and there (and who could blame you?), but if you’ve got a shred of self-control, slice it up and share the love! Slap it on a burger, tuck it into a sandwich, or just indulge in some crispy, smoky, downright heavenly bites.
Whew, can you believe we just took venison to a whole new level of awesomeness? It’s been a wild ride, from choosing the right cut to savoring that smoky, succulent goodness. Remember, folks, life’s too short for mediocre food – so why not dive headfirst into the delicious world of smoked venison bacon? Your taste buds will thank you, your friends will be in awe, and you’ll be the grill master we all aspire to be. So go on, my friends, grab that venison, fire up that grill, and let the smoky magic begin. And remember, stay smokin’ and keep those taste buds dancin’!
P.S. Thanks a million for stickin’ around ’til the end, you rockstar foodies! Until next time, keep smilin’, keep cookin’, and keep indulging in life’s flavorful adventures. Catch ya on the smoky side!
Smoked Venison Bacon
Upgrade your culinary skills with our easy-to-follow smoked venison bacon recipe. Impress your friends and family with this delicious and unique culinary creation.
- 2 pounds approx. 900g venison backstrap or hindquarter cuts
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper optional, for some kick
- 1/4 cup maple syrup for basting
- Wood pellets hickory and applewood mix
The Flavor Infusion
- In a bowl, combine the brown sugar, kosher salt, black pepper, garlic powder, and cayenne pepper (if using). This is your magical seasoning blend that'll transform your venison into bacon wonder.
- Pat your venison cuts dry with paper towels to ensure that seasoning sticks like glue. Rub the seasoning blend generously all over the venison pieces. Wrap them tightly in plastic wrap or place them in a zip-top plastic bag. Let them marinate in the refrigerator for a minimum of 2 hours, but if you've got the patience, go for 4 hours for maximum flavor magic.
The Smokin' Symphony
- Fire up your pellet grill or smoker and set the temperature to about 200°F (93°C). Let that smoky stage heat up and get ready for the star performance!
- While your grill is warming up, soak a good amount of hickory and applewood wood pellets in water. Once they're thoroughly soaked, drain them and add them to your pellet smoker's hopper.
- Unwrap your marinated venison cuts and place them directly on the grill grates. Close the lid and let the smoky symphony begin!
The Bacon Transformation
- Let your venison sizzle and smoke for about 2-3 hours. Keep an eye on that internal temperature – you're aiming for around 160°F (71°C). This is where your trusty meat thermometer comes into play. Pop it into the thickest part of the venison to keep tabs on its transformation.
- About halfway through the smoking process, give your venison a good basting with maple syrup using a basting brush. This will add a touch of sweetness that'll make your bacon shine.
- As the venison reaches that magical 160°F mark, crank up the heat a bit to give your bacon a crisp finish. You want those edges to have that delightful crunch!
The Ultimate Slicing
- Once your venison bacon has reached the desired level of smokiness and crispiness, it's time to take it off the grill. Let it cool down for a few minutes – I know, it's tough to resist, but patience is key here!
- Grab a sharp knife and slice your smoked venison bacon into thin, glorious strips. Take a moment to admire your handiwork – you've just turned venison into bacon gold!
- Serve up your smoked venison bacon however your heart desires. Slap it onto sandwiches, top off salads, or enjoy it all by its smoky self. The options are as endless as your culinary creativity!