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Preheat oven to 450. Allow venison to come to room temperature. Pat chops dry and liberally season both sides with salt, black pepper, cayenne and thyme. Heat bacon fat in oven safe pan over medium-high heat. Sear the chops in the bacon fat, 2-4 minutes per side. Move pan to the preheated oven and cook the chops an additional 4-8 minutes, or.
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Cook the Venison Bacon. Place the baking sheet in the preheated oven and cook the venison bacon for 10-12 minutes, or until it reaches your desired level of crispiness. Keep a close eye on the bacon as it cooks, as it can go from perfectly crispy to burnt quickly.
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To Make Venison Chili in the Slow Cooker: Cook the bacon, venison, onions, peppers, and garlic together in a skillet over medium-high heat until the venison and bacon is cooked through. Add it to the slow cooker with the rest of the ingredients. Cook on high heat for about 5 hours or on low heat for about 8 hours.
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Step 3: When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture. Step 4: Roast for 12-18 minutes, depending on the size and thickness of your backstrap, and pull the meat out of the oven when it reaches an internal temperature of 115-125F.
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Cover meat and set in the refrigerator overnight. The following morning remove meat from the pan and let rest while you start the smoker. Preheat smoker to 130 degrees and add wood chips. Place formed bacon on smoker racks and increase the smoker temperature 10 degrees every hour until the smoker reaches 180 degrees.
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Freshly harvested venison can oftentimes have a stronger flavor, so if desired, you can soak tender cuts of meat, such as venison steak or backstrap, in buttermilk for a couple of hours, or overnight, to help tone down the flavor of the venison and draw out the blood. The acid in buttermilk also helps to tenderize the meat.
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5. Cover and simmer over low heat for at least an hour. Turn the heat to low, pop the lid on, and let the chili simmer gently for a couple hours. The meat should cook in about 30 minutes or so, but the flavors will really come together with at least an hour or two of slow cooking.
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Place in the fridge for 24 hours to set the cure. The following day, preheat your smoker to 130 degrees. Remove the plastic from the top of the bacon and season generously with Bacon Bomb. Turn the bacon out onto wire racks and remove the aluminum pans. Season to other side of the bacon with Bacon Bomb. Place a meat probe in the thickest part.
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Preheat the oven: Heat the oven to 375°F (190°C) to create the ideal cooking environment for the venison bacon. Use a wire rack: Place a wire rack on top of a baking sheet. This elevates the bacon, allowing the heat to circulate more evenly and preventing it from sitting in its own grease.
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Peel away the plastic wrap that lined the pan. Smoke the bacon at 185 degrees until it reaches an internal temperature of 155 to 160 degrees. Once it's done smoking, remove it from the smoker and allow it to cool on wire racks. Finally, slice the bacon on a meat slicer or with a sharp knife.
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Follow these instructions to cook it to perfection on your stovetop. First, start by heating a skillet over medium heat. Once the skillet is hot, carefully place the venison bacon slices in the pan. Be mindful not to overcrowd the pan, as this can prevent the bacon from crisping up properly. Cook the bacon for 2-3 minutes on each side, or until.
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If the bacon comes out too salty, blanch it in water for a minute before cooking. Smoke the venison bacon at 225 for 3 hours, or until tender, preferably with a steam pan underneath, then cool, vacuum seal for long term storage, and freeze until needed. Kept in the freezer, the bacon will last a long time.
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Fill a pitcher with water and fill your bacon pan about half way up the sides of the pan. Turn the heat up high and bring the water to a boil. Using a spatula, gently scrape the bottom of the pan to dislodge any bits of stuck bacon. Some people add dish soap or baking soda to the water but I've never had to.
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Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside. Turn the heat down to medium and add the potatoes, carrots, celery and onion.
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3. Preheat smoker to 200 degrees F. 4. Remove the top plastic wrap and gently invert the pan onto your smoker rack and lift away the pan. Peel away and discard the plastic wrap that lined the pan. 5. Smoke the bacon at 200 degrees F until the internal temp reaches 150 degrees F using an instant-read meat thermometer.