Venison Bacon

Fire Jack Venison Bacon

Jalapeño Cheddar Style Venison Bacon

• Spicy
• Cheesy
• Smoky

Internal temp

152°F (67°C)

Smoker temp

160-180°F (71-82°C)

Casing

No casing — pressed into a 9x13 aluminum pan lined with Saran Wrap

Bloom

24-48 hours (cure rest)

What goes in it

• Kosher Salt
• Cure #1
• Coarse Black Pepper
• Jalapeño Powder
• Garlic Powder
• Onion Powder
• Brown Sugar
• Diced Jalapeños
• High-Temp Pepper Jack or Cheddar
• Ice Cold Water

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Pork Butt · Pork Shoulder

How it's made

1. Grind chilled venison and pork fat (32°F) through a 1/4" plate.
2. Add all dry seasonings and ice water. Mix until tacky with good protein extraction.
3. Fold in diced jalapeños and high temp cheddar cheese by hand. Mix gently until evenly distributed — do not overmix or the cheese will smear.
4. Press firmly into a 9x13 aluminum pan lined with Saran Wrap. Pack tightly. The Saran Wrap makes it easy to pull the slab out when it's time for the smoker.
5. Place in the fridge for 24-48 hours.
6. Smoke at 160-180°F until internal temperature reaches 152°F. Important: Do not let your smoker exceed 180°F. Even if your smoker is set at or below 180°F, the actual temperature can spike higher — monitor closely.
7. Refrigerate overnight, then slice to your desired thickness.

Wood

Hickory · Cherry · Apple