Backwoods Venison Bacon Seasoning Cure
*Actual product may vary slightly from picture.

Backwoods Venison Bacon Seasoning Cure

SKU: 9137
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Make ground meat into bacon!
Custom Blended for Wild Game and Domestic Meat
All you need to make any lean ground meat into bacon!

Print Venison Bacon Seasoning Cure Ingredients & Nutritional Info
Venison Bacon Seasoning Cure:

  • Net Wt.: 13 oz. (368.6g)
  • Seasoning Ingredients: Salt, Dextrose, Sodium Phosphate (14.58%), Sugar, Hydrolyzed Corn Protein, Natural Hickory Smoke Flavor, Sodium Erythorbate (1.75%), Spice, Spice Extractives and less than 2% Silicon Dioxide added as a processing aid
  • Cure Ingredients: Salt, sodium nitrite (6.25%), FD&C red # 3 (for color) and less than 2% silicon dioxide added as a processing aid
  • Print Venison Bacon Seasoning Cure Ingredients & Nutritional Info

Read Our
Reviews

Debbie Weimer
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Great end product
Excellent taste, great way to get more options for venison.
Charlie
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Venison bacon
The bacon turned out great! I recommend a higher pork content when doing bacon than this recipe calls for. We went 50/50 so there was enough fat To keep the bacon from burning and drying out in the pan.
Eric Snellenberger
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Lem Seasonings
First time trying to make a bacon product out of Venison and pork. I tried the LEM seasoning and for me it didn't turn out. I will try and use it in some other dish maybe with some tomato base like chili. But as for use like bacon , it was gross.
Gary Fetzich
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Great ven bacon
Made bacon for first time - very easy mix - and smoking was easy - ate some first day - loved it - gave some to friends and everyone asked for mor - will make another 25 lbs soon
Bryon Lawrence
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Venison bacon cure/seasoning
I just recently tried this product...... Its OK, missing something. Probably wont try it again. I have had good deer bacon and bad deer bacon, this seasoning is about in the middle. Like I said its missing something, flavor isn't quite there.
Allan Jordan
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Makin' Bacon
I absolutely love the flavor of this seasoning. I made a batch yesterday! Everyone can't believe it turns out so well and tastes that great!
Mark McDonald
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Mark M
I just finished a 25# batch of the new venison bacon seasoning. I added 19# of ground antelope and 6# of bacon ends and pieces then ground them together. I built a wooden frame about the size I needed for a mold and lined it with plastic wrap so it could be popped out and chilled.( I got 26 loaves. )Once it set up over night I put them on the smoker for a cold smoke (45 minutes). I then finished them in the oven in the house on the Jerky racks. I am really impressed with the flavor. Absolutely no game taste. It has a very well balanced smoked bacon taste that is not overpowering. Follow the directions and I promise it will be a hit. Well done LEM, thanks.

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