In a chilled large mixing bowl, add the venison, salt, pink salt, and spices. Stir until the meat is coated. Don't add the buttermilk powder or dextrose (or white sugar if using) yet.

In a separate bowl add the buttermilk powder and dextrose. Add enough water to make a thin paste. This usually takes between 1/4 to a 1/2 cup of water. Stir ensuring there are no lumps. Set aside.

Grind the venison mixture through a large grinder die into a large bowl set over ice. If you don't have ice, make sure the bowl is thoroughly chilled in the freezer before grinding the meat into it.

If using a stand mixer, fit it with a paddle attachment. If mixing by hand, find yourself a large sturdy spoon. Mix the ground venison and buttermilk paste together thoroughly for about 2 minutes. Add the diced bacon and fold in until just combined.

In a food-safe storage container or plastic food storage bags, add the ground venison mixture. Press the meat down ensuring that there are no air pockets. If using a storage container, add plastic wrap directly to the top of the meat, pressing down firmly. Then cover the entire top of the container with more plastic wrap. If using gallon freezer bags, remove all air and fold over any extra space in the bag.

Refrigerate for 2 days.

Grind the meat again, but this time using a small die. If you want to check the flavor, now is a good time to fry up a piece. Add more salt if you think it needs any. Just remember you will more than likely eat this at room temperature. Foods eaten cold need a little more salt.

Load your jerky gun with the ground venison.

Pipe onto your dehydrator trays ensuring there is at least 1/4 inch space between the strips of meat.

Dry the meat in your dehydrator set at 160 degrees F. I dry mine for around 2 hours or until they are thoroughly dried, but still pliable when bent. If needed dehydrate more as needed for taste, texture, and doneness.

Let the jerky strips cool completely before storing. For storage, I recommend storing in the refrigerator or in a freezer in air-tight containers. Being that this version contains bacon, I wouldn't store this at room temperature other than road trips or hiking trips.