I did this (http://forum.bradleysmoker.com/index.php?topic=20543.msg250967#msg250967) back in January (http://forum.bradleysmoker.com/index.php?topic=20698.0), and it finally made it's debut today..
(https://lh6.googleusercontent.com/_CbvAIVzmFFM/TWe7-nfYWcI/AAAAAAABUuw/5bvftsVaFw8/s800/IMG953844.jpg)
(https://lh5.googleusercontent.com/_CbvAIVzmFFM/TWe78-1mB_I/AAAAAAABUuo/JvFf4_hbGQA/s800/IMG953474.jpg)
(https://lh4.googleusercontent.com/_CbvAIVzmFFM/TWfEpu3qONI/AAAAAAABUvM/_pciU1G-9R8/s800/20110225085958.jpg)
Forgot the brown mustard, and rye bread is a bit of a rarity around here... Oh well, it was fantastic by itself!
All of the resident office hunters are sampling it now.
That stuff is GOOOOD!!!!
Yours looks GREAT!!!!
and not over cooked. ;D
this sure looks good. Did I miss the process in a earlier post. Back strap is something I get quite a bit of. I am going to give this a try next hunting season.
Kirby,
Try curing it the same as Canadian Bacon. It is awesome that way as well.
http://forum.bradleysmoker.com/index.php?topic=8264.0
Kirby, I cured it like Canadian bacon, but with some Pastrami elements mixed in with the cure. I rubbed it with a Pastrami rub and smoked them to 140° IT. It's a bit of a b*stardized Pastrami.
I linked to the post(s) up above.
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10.5 beat me to the punch on the VCB.
One of the local deer processing places does this, but charges like 5-6 bucks a pound for the finished product.
Thanks guys. I will tuck this one away for next year.
thanks Ten point. I have to save this one.
KC