Venison bacon is not only healthier than regular pork, but its also better for you because of its leaner meat and lower cholesterol content.
Unlike the greasy bacon you might be used to, this venison tastes much more robust with a flavor that cannot be matched by any bacon Ive tried before in my life!
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Hey there bacon lovers! Tired of the same ol’ pork strips every mornin’? Let’s shake things up with somethin’ a lil’ wilder—venison bacon. If you ain’t tried it yet you’re in for a treat. Picture this a hot skillet, the sizzle of gamey, smoky goodness fillin’ your kitchen, and a flavor that’s gonna knock your socks off. I’m talkin’ ‘bout a breakfast upgrade that’s healthier, unique, and just damn tasty. Today, I’m walkin’ y’all through how to fry venison bacon like a pro, so you can impress your crew or just treat yourself to somethin’ special. Grab that cast iron skillet, and let’s get cookin’!
What’s This Venison Bacon Stuff Anyway?
Before we dive into the fryin’ pan let’s chat quick about what venison bacon even is. It’s made from deer meat—yep lean, wild game—usually mixed with some pork fat to give it that juicy, bacon-y vibe we all crave. Unlike regular pork belly bacon, this stuff’s got a gamey kick, a smoky depth, and way less fat and cholesterol. I first had it at a buddy’s cabin up north, and man, it was a game-changer. It’s often cured and smoked beforehand, so when you fry it, you’re just bringin’ out that crispy magic. Plus, it’s packed with protein, iron, and all sorts of good-for-ya stuff, makin’ it a solid pick if you’re watchin’ what you eat but still wanna indulge.
Why Fry Venison Bacon? The Flavor Payoff
Fryin’ is the way to go with venison bacon, trust me. The high heat caramelizes the natural sugars in the meat, amps up the flavor, and gets you that crispy texture we’re after. It’s quick too—takes just a few minutes per batch. And cleanup? Easy peasy when you’re usin’ a skillet. I’ve tried bakin’ it, but nothin’ beats the sizzle and smell of fryin’ it up fresh on the stove. It’s like the meat’s tellin’ you it’s ready with every pop and crackle. So, let’s get to the good part—how to fry this bad boy right.
Gearin’ Up: What You’ll Need to Fry Venison Bacon
You don’t need no fancy kitchen setup to make this work. Here’s the basics I always grab when I’m fryin’ up some venison bacon:
- Cast Iron Skillet (or Nonstick Pan): This is the MVP. Cast iron holds heat like a champ and gets that even cook goin’. If you ain’t got one, a nonstick skillet works fine too—just somethin’ with a smooth surface to stop stickin’.
- Tongs or Fork: For flippin’ the slices without burnin’ your fingers. I’ve learned the hard way, ha!
- Paper Towels: To drain off extra grease after fryin’. Keeps it from gettin’ too oily.
- Plate: Somewhere to put your crispy masterpiece once it’s done.
- Venison Bacon: Duh! Whether you bought it pre-made or made your own, have it sliced and ready. Aim for slices about 1/4 inch thick—too thin and it dries out quick.
No need for extra oil or butter, by the way. Venison bacon, even though it’s leaner, usually has enough fat from the pork mix to cook itself without stickin’. That’s one less thing to worry ‘bout.
How to Fry Venison Bacon: Step-by-Step Guide
Alright, let’s get down to business Fryin’ venison bacon ain’t rocket science, but there’s a few tricks to keep it from turnin’ into a dry, tough mess Follow these steps, and you’ll have perfect, crispy strips every time. I’ve broke it down nice and easy for ya.
| Step | What to Do | Why It Matters |
|---|---|---|
| 1. Start with a Cold Pan | Lay your venison bacon slices in a single layer in the skillet before turnin’ on the heat. Don’t overlap ‘em. | Startin’ cold stops the meat from stickin’ to the pan and helps it cook even-like. |
| 2. Set Heat to Medium | Crank the stove to medium (around 300-350°F if you got a fancy dial). Medium-high if you want extra crispy, but watch it close. | Too hot and it burns or dries out. Medium renders the fat slow and steady for max flavor. |
| 3. Fry in Small Batches | Only do 2-4 slices at a time, dependin’ on your pan size. Give ‘em space. | Crowd the pan, and they steam instead of fry. You want that crisp, not soggy vibes. |
| 4. Flip Every Couple Minutes | Use tongs to turn the slices every 2-3 minutes. Takes about 6-8 minutes per side total. | Even cookin’ on both sides gets you that golden, crispy texture without overdoin’ it. |
| 5. Check for Doneness | Look for slightly flexible strips with crispy edges. If you got a meat thermometer, aim for 130°F internal temp. | Venison bacon’s already cured, so it don’t need high temps like raw meat. Overcookin’ makes it tough. |
| 6. Drain the Grease | Move the cooked bacon to a plate lined with paper towels. Blot it a bit to soak up extra fat. | Keeps it from bein’ too greasy when you eat. Plus, less mess on your plate. |
| 7. Pour Off Excess Fat | Between batches, carefully dump out the grease from the pan into a safe container. Don’t clog your sink, y’all. | Stops the next batch from swimmin’ in oil and cookin’ uneven. |
| 8. Repeat for More | Keep goin’ with the rest of your slices, adjustin’ heat if the pan gets too hot or smoky. | Consistency is key—treat each batch the same for best results. |
There ya have it! I usually stand by the stove with a coffee in hand, flippin’ and sniffin’ that wild aroma. One tip I picked up: take the bacon off just a tad before it’s as crispy as you want. It keeps crispin’ up on the paper towels from the residual heat. Burnt bacon ain’t no one’s friend.
Pro Tips for Max Flavor and Crispiness
Now that you got the basics, let’s level up your venison bacon game with some tricks I’ve learned over many a skillet session. These lil’ nuggets’ll make sure your bacon ain’t just good, but downright amazin’.
- Don’t Skimp on the Pan Heat-Up: I know I said start cold, but let that pan warm up gradual-like after you lay the bacon in. Rushin’ it with high heat right off the bat scorches the edges before the middle’s done.
- Flip Often, Don’t Forget: Set a timer if you’re like me and get distracted. Every 2-3 minutes keeps it even. I’ve left a batch too long on one side, and it was half crispy, half chewy. Not cute.
- Thicker Slices Hold Up Better: If you got a choice, go for 1/4 inch slices over super thin ones. Thin strips overcook fast and turn to jerky before you blink.
- Save Them Drippin’s: Don’t toss all that bacon grease! Pour it into a jar or somethin’ heat-safe. It’s gold for fryin’ eggs, sautéin’ veggies like Brussels sprouts, or givin’ potatoes a smoky kick. I’ve used it and felt like a kitchen wizard.
- Watch the Heat Between Batches: That skillet gets hotter the longer you cook. If it’s smokin’ too much, turn it down a notch for the next round. I’ve burned a batch by not payin’ attention, oops.
- Blot Well Before Servin’: Even after drainin’ on towels, give ‘em an extra pat. Too much grease hides that awesome gamey flavor you worked for.
Stick with these, and your venison bacon’ll be the talk of the table. It’s all ‘bout balancin’ that crisp with the tender, keepin’ the natural taste front and center.
Servin’ Up Venison Bacon: Ideas to Drool Over
Once you’ve fried up this wild treat, it’s time to dig in! Venison bacon’s got a savory, smoky punch that plays nice with tons of dishes, sweet or salty. Here’s some ways I love to eat it, and I bet you’ll find even more once you start experimentin’.
- Classic Breakfast Vibes: Pair it with scrambled eggs and toast for a hearty start. That gamey bite with buttery bread? Heaven. I sometimes crumble it over pancakes for a sweet-salty mashup.
- BLT with a Twist: Swap out regular bacon for venison in a BLT sandwich. The robust flavor with crisp lettuce and juicy tomato is next-level. I’ve made these for picnics, and folks can’t get enough.
- Burger Topper: Lay a couple crispy strips on a burger—beef or even venison patties if you’re goin’ full wild. It adds a smoky crunch that beats plain ol’ cheese any day.
- Salad Sprinkle: Chop it up and toss over a fresh salad with some crunchy romaine and a tangy vinaigrette. It’s like croutons, but meaty and way better. I’ve done this for dinner parties, looks fancy as heck.
- Baked Potato Partner: Load up a baked spud with sour cream, cheese, scallions, and venison bacon bits. It’s comfort food with a rugged edge. My family begs for this on cold nights.
- Bacon Jam, Anyone? If you got extras, cook it down with some sugar and onions for a bacon jam to slather on biscuits. I tried this once on a whim, and now it’s a staple.
- Pasta Power-Up: Use it instead of pancetta in a carbonara. The wild flavor with creamy pasta is somethin’ else. I’ve whipped this up for date night, total win.
Honestly, there ain’t much this bacon don’t improve. It’s versatile as all get-out, so play around and see what combos you vibe with most.
A Quick Peek at Makin’ Your Own Venison Bacon
If you’re feelin’ extra adventurous (or you’re a hunter with deer meat to spare), makin’ your own venison bacon before fryin’ it can be a fun project. I’ve dabbled a bit, and while it takes patience, the payoff’s worth it. Here’s the gist, keepin’ it short since our main deal is fryin’.
Start with lean venison cuts—leg or shoulder works great. Mix it with pork fat, ‘bout a 50/50 ratio, since venison alone is too dry for bacon. Grind it up nice, twice if you can, for that perfect texture. Then, you cure it with a blend of salt, sugar, and curin’ salts to keep it safe and flavorful. Let it sit in the fridge for 5-7 days, flippin’ it daily to spread the cure. After that, rinse, dry, and smoke it low and slow with wood like apple or hickory for a sweet, smoky touch. Once it’s smoked to an internal temp of around 155°F, cool it, slice it, and you’re ready to fry as we talked ‘bout. It’s a process, no doubt, but doin’ it yourself lets you tweak the spices to your likin’. I’ve added a pinch of smoked paprika once, and it was fire!
Why Venison Bacon’s Worth the Hype
Lemme tell ya, venison bacon ain’t just a trendy gimmick. It’s leaner than pork bacon, got less saturated fat, and packs a protein punch that keeps ya full longer. It’s got vitamins and minerals like iron that your body’ll thank ya for, especially if you’re cuttin’ back on heavier meats. And the taste? It’s wild in the best way—gamey, rich, nothin’ like the usual stuff. I’ve turned plenty of skeptics into fans just by fryin’ up a batch at brunch. Plus, if you’re into eatin’ natural, venison from wild deer don’t got the additives or steroids you sometimes find in farmed meats. It’s a guilt-free way to enjoy bacon, and that’s a win in my book.
Common Goofs to Dodge When Fryin’
I’ve messed up my fair share of venison bacon over the years, so lemme save ya some grief with a heads-up on pitfalls. First off, don’t crank the heat too high thinkin’ it’ll cook faster. You’ll end up with burnt, dry strips before the flavor even develops, trust me I’ve been there. Another thing, don’t pile too many slices in the pan at once. I did that once tryin’ to rush breakfast, and it was a steamy, soggy disaster. And hey, don’t forget to drain that grease between batches, or the next round just swims in fat and don’t crisp up right. Last, keep an eye on it—walk away for too long, and it’s game over. Stick close, flip regular, and you’re golden.
Storin’ Your Venison Bacon for Later
Got leftovers or made a big batch? No worries, venison bacon keeps pretty good. Once it’s fried, pop it in the fridge in a tight container or bag for up to a week. If you ain’t cookin’ it yet, raw or smoked venison bacon can freeze for a few months—wrap it tight to dodge freezer burn. I’ve stashed some away after a big huntin’ haul, and it’s just as tasty thawed out slow in the fridge before fryin’. Just don’t let it sit out too long at room temp, ‘cause even cured meat don’t play nice with bacteria.
Final Sizzle: Give Venison Bacon a Shot!
So, there ya go—everythin’ you need to fry venison bacon like a total boss. It’s a simple switch from the usual pork stuff, but man, it brings a whole new vibe to your plate. Whether you’re whippin’ up a quick breakfast, jazzin’ up a burger, or just snackin’ on crispy strips, this wild game bacon’s gonna surprise ya in the best way. I’ve been hooked since that first taste out in the woods, and I’m bettin’ you will be too. So, snag some venison bacon, fire up that skillet, and let’s get sizzlin’. Share it with your pals, family, whoever—turn ‘em into fans of this rugged, tasty twist. Got your own fryin’ tricks or recipes? Drop ‘em in the comments, I’m all ears for new ideas to try next time I’m at the stove!
How To Fry Venison Bacon In A Cast Iron Skillet
This recipe makes great venison bacon, which you can eat up on its own or use as an ingredient in other recipes.
Venison bacon is not as greasy as regular bacon.
The pieces are much larger so they are easier to turn over and best of all, venison bacon only requires cooking for 6 to 8 minutes per side.
It is best to fry venison bacon in a cast iron skillet using a medium heat setting.
Dont worry about adding extra fat when cooking up venison bacon.
Cast iron skillets allow all those good fats from oil vaporization during the high heat frying process to escape through pores on the surface of the pan while still allowing enough moisture to remain to give you perfectly cooked venison bacon.
When the venison bacon is finished cooking, it should still be slightly flexible.
Since venison bacon is already aged and cured, the internal temperature of the meat only needs to reach 130 degrees Fahrenheit for it to be done.
It is important that you do not overcook venison bacon or cook it on too high of a heat setting, or else it will be dry and tough.
How Is Venison Bacon Made?
Venison bacon is made using ground deer meat along with seasoning and cure.
Sometimes venison bacon is pure deer meat and sometimes it is half ground deer and half ground pork.
Look at the ingredients on the package of venison bacon to determine if the venison bacon you buy is just deer meat or half and half.
Sometimes the seasonings are pre-made and sometimes the seasonings are made from scratch.
Once the meat is ground up, the seasonings and cure is mixed into it, then the meat is reground again.
From there is it pressed into pans similar to the way a meatloaf is pressed into a pan.
Then it is refrigerated overnight.
The next day the meat is smoked at 185 degrees Fahrenheit until the internal temperature of the meat is somewhere between 155 and 150 degrees Fahrenheit.
Once the venison bacon reaches that internal temperature, it is removed from the smoker and allowed to cool on wire racks.
Once it is cool, the meat is sliced using either a sharp knife or a meat slicer.
VENISON BACON – How to Make Deer Bacon
FAQ
How to tell when venison bacon is done?
We preheated our smokehouse to 135 degrees F and cooked the deer bacon for one hour with smoke on. After that, we increased the temperature by 10 degrees every hour until the smoker temperature reaches180 degrees then let it cook until the internal temperature pf the venison bacon reaches 150 degrees F.
Does venison bacon get crispy?
Venison Bacon v. 1
The bacon is crispy, like, “you have to dust yourself off when you get out of the truck”, crispy. It’s smoky and super salty like most cheap bacon. And it’s so, so good. Rachel and I have discussed it at length, but the one protein we miss not having around the house is pork.
How long should I pan fry venison?
… 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well …
What is the best way to fry bacon?
- Place the bacon strips in a cold pan.
- Cook the bacon low and slow, flipping and turning to help it brown evenly.
- When the bacon is crisped to your liking, transfer to paper towels to drain.
Can you cook venison Bacon in a skillet?
Fry your bacon in a skillet keeping in mind that you’re dealing with lean meat, void of the fat and grease found in pork bacon. As with any venison, be careful not to overcook. Would You Try Making Venison Bacon?
How do you make venison Bacon?
Venison bacon is a sweet and smoky formed bacon made with a mixture of ground venison and pork fat which is seasoned, cured, and smoked. Add milk powder, cure, and all seasonings to a dish and mix with water. Add ground venison and pork to a large bowl and pour water & seasoning mixture over the meat. Mix thoroughly to combine.
How long does venison Bacon take to cook?
Venison bacon is not as greasy as regular bacon. The pieces are much larger so they are easier to turn over and best of all, venison bacon only requires cooking for 6 to 8 minutes per side. It is best to fry venison bacon in a cast iron skillet using a medium heat setting. Don’t worry about adding extra fat when cooking up venison bacon.
What is venison Bacon?
Unlike traditional pork bacon, this venison bacon is made from a combination of ground venison and ground pork instead of a whole muscle meat like pork belly. Because venison is extremely lean, the pork is added to create that mouthwatering fattiness we all love in traditional bacon.
Does venison Bacon have pork?
Because venison is extremely lean, the pork is added to create that mouthwatering fattiness we all love in traditional bacon. A mixture of cure and a smoke adds that crispy, smoky bacon flavor to this venison bacon recipe.
Do you need venison bacon if you don’t make bacon?
If you don’t regularly make bacon or sausage, there are a few ingredients you need for venison bacon that you don’t likely keep on hand. Cure – Cure is required because you are cooking the meat for extended periods of time at very low cooking temperatures.