Holy smokes—sorry we haven’t been posting content on here lately! Life has been crazy for all three of us. Between family, work, and just trying to keep our heads above water, we’ve been running full throttle. And with no big hunting seasons happening in our areas recently, we figured it was a good time to take a step back, plan out some big things for the future, and re-coordinate everything on our end.
But now—we’re back. And we’re kicking things off with one of our favorite ways to make use of that hard-earned venison: venison bacon. Yep, you read that right. Bacon. From venison. And trust us—it’s as good as it sounds.
We follow PS Seasoning’s venison bacon recipe to a T, and we use all of their mix—because when something works this good, why mess with it? Their Bacon Cure and Bacon Bomb seasoning mix are game changers. You get that classic smoky, slightly sweet bacon flavor, but with a wild twist.
Here’s how we do it:
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Meat mix: We go 50/50—half ground venison, half ground pork shoulder. This keeps the flavor wild but gives it the right fat content and texture for bacon.
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Seasoning & cure: We mix in the PS Seasoning bacon cure and seasoning exactly as instructed. Make sure it's evenly distributed so every bite hits right.
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Cure time: Let it cure for 24 hours in the fridge. This step’s crucial—don’t rush it.
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Smoking time: We fire up the smoker around 8 a.m., using a blend of hickory and cherry wood chips. Temps stay between 150–220°F throughout the day. It usually takes until about 5 p.m. to get that perfect internal temp and smoky finish.
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Final steps: Once it’s done, we let it cool, slice it up, and vacuum seal it for storage (though it rarely lasts long around here!).
The verdict?
Absolutely delicious. If you’ve never tried venison bacon before, you’re seriously missing out. And if you’ve got a freezer full of ground deer meat, this is one of the best ways to turn it into something everyone will rave about—even the folks who usually aren’t wild game fans.
Big shoutout to PS Seasoning for making it easy to turn wild game into something gourmet. If you're looking to try something new this offseason or want to stock up your freezer with some next-level eats, grab their mix and give this a shot.
More blogs, hunts, gear talk, and podcast episodes coming soon—we’re just getting warmed up.
Stay wild and stay hungry,
The Outdoorsman’s Oath Crew
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