Then, with clean hands, mix the bacon with 1 pound of ground venison and seasoning until evenly distributed (the bacon adds much-needed fat to the lean venison). edit: check out our updated venison bacon for a little bit of chemistry magic. Start out by finely chopping ½ pound of bacon or pulsing the bacon in a food processor until ground. I use wax paper and set pans on top of each other and will pack 4 or 5 high. We have some ideas on how to make this more like pork bacon, but for now, this is our go to for BLTs and any other dish that requires crispy bacon. When setting in the fridge, make sure meat is well covered. It has everything but the silky fattiness that makes bacon such a unique ingredient. The end product is smoky, salty, and crispy, with a hint of sweetness. We both know that using a lean red meat instead of pork will not result in a direct replacement for bacon, but the goal isn't to replace it- it’s to replicate some of the characteristics that we love. This recipe is an attempt to get that salty, smoky, crispy eating experience out of a protein that is almost the opposite of pork. We have contemplated going out of state to hunt pigs, but there are so many other hunts we want to go on that the pigs always take a back seat. Virginia does have some feral hog populations, but they are generally isolated and between the landowners and the state agencies, they seem to get taken care of before they become problems. Rachel and I have discussed it at length, but the one protein we miss not having around the house is pork. It's smoky and super salty like most cheap bacon. At the end of the curing period, rinse with cold water and pat dry (dont worry if some of the cure remains on the venison). The bacon is crispy, like, “you have to dust yourself off when you get out of the truck”, crispy. We mix it up, but usually both end up ordering the same thing- 2 BLTs on white bread with mayo. Start out by finely chopping pound of bacon or pulsing the bacon in a food processor until ground. Virginia ham, deviled eggs, fresh cookies and some seasonal offerings make it a perfect lunch stop after a goose hunt or when we are gassing up the boat or truck on our way further east. This recipe uses percent by weight, not volumetric, measurements for the ingredients. There is a gas station a few miles from the farm that has an awesome deli counter.
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