DD - hopefully they start moving during shooting hours and good luck finding a critter to your liking.

Posthole - not the type of bacon you are thinking of. The venison is ground, blended into a 50/50 venison/pork mixture along with the appropriate "venison bacon" seasoning added courtesy of Curley's Seasoning, put into an aluminum pan to the depth of a slice of normal bacon, placed in the fridge for a time, and then smoked until done. After smoking we slice it up nice and thin. It can be "cooked" again, but we usually just eat it as is most of the time.