Venison Bacon

Whitetail Slab

Classic Style Venison Bacon

• Smoky
• Savory
• Gamey

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
• Garlic Powder
• Onion Powder
• Paprika
• Brown Sugar
• 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 seasonings and ice water. Mix until tacky with good protein extraction.
3. Press firmly into a 9x13 aluminum pan lined with Saran Wrap. Pack tightly — no air pockets. The Saran Wrap makes it easy to pull the slab out when it's time for the smoker.
4. Place in the fridge for 24-48 hours to let cure distribute.
5. 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.
6. Refrigerate overnight, then slice to your desired thickness.

Wood

Hickory · Cherry · Apple