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Old 01-09-2009, 22:58   #1
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Well This Turned Out Well

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.

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Old 01-10-2009, 03:16   #2
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Old 01-12-2009, 10:26   #3
Big Bird
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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...
Big Bird,

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