I want to make up a couple of batches of venison bacon; 1 using waltons bacon mix, a maple flavored and a apple flavored. My question is should I mix a big batch using Waltons bacon mix and then split it up and add Waltons Maple sausage mix and apple mix or make separate batches using only the maple, apple and bacon mixes in each? I guess to make it simple do I need the bacon flavored mix in the apple and maple bacon to make it taste more like bacon?
RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansas
Mixing a base of bacon mix and then adding another mix of maple sausage and an apple mix might get a little tricky depending on the salt percentages and pink-salt percentages.
You could use the base waltons bacon mix and then add good ol’ maple syrup to your maple batch to cure. As for the apple you could add apple brandy (got that idea from a recent meatgistics podcast!) or maybe apple cider into your cure that you’d like to have some apple notes. You could also chop up some fresh apple and try adding that to your cure, if it is a wet cure.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Christian Beckman on last edited by
Christian Beckman it would definitely be a trial and error process to get the flavor profile you want. You could add real maple syrup as suggested or maple sugar. Apple flavoring or some diced dried apples may work. Mixing flavor batches can become a tricky process.
HerbcoFood Regular Contributors Team Orange Sous Vide
A processor friend of mine makes deer bacon, he does a mix of 50/50 venison/pork. I have plans to make it this year when pork goes on sale again.
Thanks guys. I’ll let you know what I do and how it turns out. I appreciate the advice.