Well This Turned Out Well

[JohniusMaximus]

I took the thin end piece off a venison backstrap and rubbed on some cure and dark brown sugar. After 4 days of curing I rinsed it off then gave it a 6 hour soak in some maple syrup. I followed that up with about 2 hours of cherry wood smoke then sliced it. Venison Canadian Bacon. And it's amazing. I should have done the whole backstrap.

http://i53.photobucket.com/albums/g64/JohniusMaximus/VCB.jpg

[DustyJacket]

yummy :)

[Big Bird]

Sounds more like a Venison Pastrami than a Canadian bacon.

Looks good regardless of what you call it. I bet honey would do it justice as well...