Stovetop Venison Bacon: A Recipe You'll Make Again and Again
Venison bacon—the leaner, gamier cousin of traditional pork bacon—offers a unique and delicious alternative for breakfast, salads, or as a standalone snack. While many recipes call for smoking, this stovetop method delivers crispy, flavorful venison bacon with significantly less time and equipment. This recipe is perfect for those new to venison processing or experienced hunters looking for a quick and easy way to enjoy their harvest.
What Makes This Stovetop Venison Bacon Recipe Special?
This recipe prioritizes simplicity and flavor. We avoid complicated brining processes or lengthy smoking times, focusing instead on a straightforward cure and a quick stovetop cook. The result is crispy, flavorful bacon that retains the rich, earthy taste of venison. The method is adaptable, allowing you to adjust the curing time and spices to your liking.
Ingredients:
- 2 lbs venison backstrap, sliced 1/4 inch thick (against the grain)
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons black peppercorns, coarsely cracked
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (optional, for a spicier bacon)
Instructions:
1. Preparing the Venison:
Begin by ensuring your venison backstrap is extremely clean and free of any connective tissue or silver skin. Trim away any excess fat. Evenly slicing the backstrap against the grain is crucial for tender bacon. Thin slices cook faster and more evenly.
2. The Cure:
In a large bowl, combine the kosher salt, brown sugar, cracked peppercorns, garlic powder, paprika, and cayenne pepper (if using). Generously rub this mixture all over the venison slices, ensuring each piece is evenly coated.
3. Curing Time:
Place the cured venison slices in a zip-top bag, squeezing out as much air as possible. Refrigerate for at least 24 hours, and up to 48 hours. The longer it cures, the more intense the flavor will be.
4. Rinsing and Drying:
Remove the venison from the bag and rinse it thoroughly under cold water to remove excess salt and cure. Pat the slices completely dry with paper towels. This step is essential for achieving crispy bacon.
5. Stovetop Cooking:
Heat a large skillet over medium heat. Add the venison slices in a single layer, avoiding overcrowding. Cook for approximately 3-5 minutes per side, or until the bacon is golden brown and crispy. You may need to cook the bacon in batches depending on the size of your skillet.
6. Serving and Storage:
Remove the cooked venison bacon from the skillet and place it on a wire rack to drain any excess grease. Serve immediately or store in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions (PAAs)
How long does it take to cure venison bacon?
The minimum cure time is 24 hours, but for a more intense flavor, cure for 48 hours. Longer curing times can lead to a saltier product, so adjust to your preference.
Can I use other spices in my venison bacon cure?
Absolutely! Experiment with different spice combinations to create your signature venison bacon. Consider adding juniper berries, sage, thyme, or even a touch of maple syrup for a sweeter flavor profile.
How do I know when my venison bacon is cooked?
The venison bacon is cooked when it is golden brown and crispy. It should be firm to the touch and have a slight crunch.
Can I freeze venison bacon?
Yes, you can freeze cooked venison bacon. Allow it to cool completely before placing it in an airtight freezer bag or container. It should keep well in the freezer for up to 3 months.
What cut of venison is best for making bacon?
Venison backstrap is the most commonly used cut for making bacon due to its leanness and tenderness. However, other cuts such as tenderloin can also be used.
This stovetop method allows you to enjoy delicious, homemade venison bacon without any specialized equipment. The process is straightforward, and the results are outstanding. Enjoy experimenting with different spice combinations and find your perfect recipe!
