Well This Turned Out Well [Archive] - Glock Talk

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JohniusMaximus
01-09-2009, 21:58
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.

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

DustyJacket
01-10-2009, 02:16
yummy :)

Big Bird
01-12-2009, 09:26
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...