PARTNERS
CRISPY VENISON BACON
- CourseStarter
- Preparation9h
- Difficultymedium
- Gamedeer
- Calories400 - 500
- ActivityM 41 ’ F 58 ’
- Persons4
Ingredients
G 300 venison
G 7.5 salt
G 3 sugar
G 3 maple syrup
G 75 instacure
G 75 black pepper
Preparation
- In a pan, mix and cover all the ingredients. Put the venison meat in a vacuum bag, remove as much air as possible and refrigerate for 7 days. Rotate every day.
- At the end of the 7 days, rinse with cold water and pat dry.
- Smoke over low heat for 4 h, increase the temperature the last hour until it reaches an internal temperature of 62° (145 °F).
- Grill at 70°C (160 °F) for 5 h until a temperature of 120°C (250°F) has been reached in the last hour.
- Once the temperature has reached, cool the meat in the refrigerator.
- Slice the meat into thin slices and fry them in a pan over medium-high heat until crunchy.
Other
ChefWade Truong
Wine CouplingCerasuolo d'Abruzzo DOC
Other Info Kcal 460* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
