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Venison Bacon

Venison bacon transforms lean game meat into crispy, smoky strips that rival any breakfast staple. This recipe gives you control over the cure, smoke, and flavor, offering a leaner, more flavorful alternative to pork bacon with a rich gamey taste and lower fat content.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Course: Appetizer, Breakfast, Brunch
Cuisine: American, Game Meat
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2.5 pounds venison backstrap or loin trimmed of all silverskin
  • 3 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon pink curing salt sodium nitrite, optional but recommended
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon ground ginger

Equipment

  • Sharp knife for slicing meat
  • Large cutting board
  • Mixing bowl for the cure
  • Kitchen scale for precise measurements
  • Plastic wrap or vacuum seal bags
  • Paper towels for drying
  • Smoker or grill with smoking capability
  • Meat thermometer
  • Smoking wood chips (hickory, oak, or applewood)
  • Wire racks for smoking
  • Meat slicer or very sharp knife for portioning cooked bacon

Method
 

  1. Start with a venison backstrap fully thawed if frozen and pat it completely dry with paper towels.
  2. Remove every bit of silverskin from the meat to avoid chewy, unpleasant strips in the finished bacon.
  3. Combine kosher salt, brown sugar, black pepper, garlic powder, paprika, pink curing salt, onion powder, cayenne, and ginger in a mixing bowl until the mixture is uniform and the brown sugar is broken up.
  4. Rub the cure mixture evenly over every surface of the venison loin, pressing gently to ensure it adheres with no bare spots.
  5. Wrap the cured venison tightly in plastic wrap or place it in a vacuum-sealed bag, then refrigerate for exactly seven days.
  6. After seven days, remove the venison and rinse off all the cure under cold running water, rubbing gently to clear excess salt and spices.
  7. Pat the venison completely dry with paper towels to ensure proper smoke penetration and crust formation.
  8. Prepare the smoker by setting it to 225 degrees Fahrenheit and loading it with wood chips such as hickory, oak, or applewood.
  9. Place the dried venison loin directly on the smoker racks, positioning it for steady smoke without direct heat.
  10. Smoke the venison for 2.5 to 3 hours until the internal temperature reaches 160 degrees Fahrenheit, checking with a meat thermometer every 30 minutes after the first hour.
  11. Remove the bacon from the smoker and let it cool to room temperature on a cutting board, about one hour.
  12. Using a sharp knife or meat slicer, cut the bacon into strips approximately 0.25 inch thick, slicing slightly against the grain for tenderness.
  13. Optionally freeze the venison loin for 30 minutes before slicing if still warm for cleaner, more even slices.

Notes

Venison bacon is delicious served with eggs, on burgers, crumbled on salads, wrapped around vegetables, or mixed into cornbread. It stores well in the refrigerator for up to five days and freezes for up to three months. Reheat gently to preserve texture and flavor.