Instructions

1. Grind venison and pork trimmings using the medium blade on the meat grinder. The pork trimmings should be 50 percent meat and 50 percent fat.

2. Mix the two meats together and grind again using the fine blade on the grinder. Move the meat mixture into the mixing bowl, and add the venison bacon seasoning and cure. Stir in 4 cups water and mix thoroughly.

3. Spray the tinfoil loaf pans with cooking spray and pack the meat into them. Continue until there are about 2 inches of meat in each pan. Cover the pans tightly with wax paper and store in the refrigerator overnight.

4. Spray the smoker rack with cooking spray to prevent sticking. Gently remove the meat from the pans and place on the rack. Smoke the meat for 130 degrees F for 1 hour, followed by 160 degrees F for an additional 2 hours.

5. Remove the meat from the rack and place in the oven at 180 degrees F for 4 hours, or until the internal temperature of the meat reaches 155 degrees F. Use a meat thermometer to check the internal temperature.

6. Remove the bacon from heat and allow it to sit out until it reaches room temperature. Refrigerate the bacon overnight, and then remove and slice into strips. The venison bacon can be cooked immediately or frozen.