Well This Turned Out Well [Archive] - Glock Talk


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01-09-2009, 22:58
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.


01-10-2009, 03:16
yummy :)

Big Bird
01-12-2009, 10:26
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...