Normally just make the ground & formed bacon (venison/pork mix here) in loaves for bacon slices, but decided to stuff some of this batch in casings so we could have round slices for sandwiches. Smoked this batch with a blend of maple, hickory and cherry and when it was done fridged for the night.


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Next day sliced and vacuum sealed up the bacon...


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Just had to make some bacon, egg and cheese biscuits for breakfast...


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Will definitely be making both loafed and cased ground & formed bacon from now on, the round slices are just too handy!
Thanks for looking!

A local butcher shop makes bacon in chopped form rather than ground and I have been thinking about trying it that way, but that does look good!

whats your ratio of ground bacon to ground venison?

I don't think he uses bacon, but rather pork/pork fat, and then seasons with a bacon seasoning mix. I'm curious as to the details myself.

Yes, this is a 50/50 ratio of venison to pork with Ground & Formed Bacon seasoning, cure and water in the mix.

The seasoning and cure are available at www.owensbbq.com/sausage-seasonings-jerky-mixes.html The directions are available to download to view there also.