Just yesterday sampled my very first taste of venison bacon. A new deer processor opened last fall, and he makes the stuff.
Absolutely the best tasting bacon I’ve ever had in my 68 years.
“...venison bacon...”
Is there enough fat? We’ve always ground up a lot of our deer meat with pork fat, but that won’t work for cold smoked deer belly. (it’s not bacon if it’s not pork — gotta draw a line.)
If you’ve never had pasture raised pork, try it! It’s priced like beef, but it’s worth it.