Venison Canadian Bacon..... thought I would give it a try..

[HSC5690]

I thougth I would give this a try using the same recipe that I used for the Pork Canadian Bacon using MTQ.  I had some of the Pork Canadian Bacon curing in the fridge so I thought now would be a perfect time to try it as I had some fresh Deer loin.  I trimmed it very good and applied the cure and as it was so much small than the pork loin I only let it cure for 24 hours.

I smoked it last night with hickory and about 2 1/2 hours of smoke and then had to finished it in the oven to get the temperature up to 140.  ( I should have let it stay on cure for 36 to 48 hours as there was a lighter colored center when I finished smoking it)

I brought some in for the people I work with to try this morning and they all loved it...  The official work will be when my husband tries it.  But I would say it is a definite thumbs up.

I can never remember PICTURES when I am working on the meats...  Sorry guys.

[pensrock]

I have used venison loin for bacon before and it was a hit. I do not worry so much about getting the internal temp up cause I always give it a quick fry before eating. If I thought I would slice and eat without cooking then I would get the IT up when smoking. Its good stuff. I think I only let it sit with the cure for a full day and had no problems getting it cured the whole way through. But if yours was not cured the whole way, then next time try 30 hours.

[Bavind]

Hmmm I just cut up my deer last night and was wondering wether this might work Ill have to give it a try now.

[Tenpoint5]

Yes Venison loin does taste wonderful when cured with the MTQ and Brn Sugar. If I would have been able to I would have advised to wait the 3-4 days for the cure to fully penetrate the loin.
Here is one I did.  http://forum.bradleysmoker.com/index.php?topic=8264.0

[squirtthecat]

I did one last year as well for a couple hunters at work.  More of a Venison Canadian Pastrami.  Turned out great.

[kickedback]

This sounds really good. I was given a pretty good size deer loin from a co-worker. I was going to make jerky out of it, but this sounds better. I'll take it in to work and have breakfast for everyone. Thanks for the idea.

[Tenpoint5]

I would pull it out of the smoker at 138-140º if you're gonna heat/cook it at work. Or go to 149-150º if you just want to slice it thin and serve it cold over some cream cheese and a bagel

[HSC5690]

Well...  I just got the husband's verdict on the Venison Canadian Bacon and the Hillbilly Bacon that I smoked last night.  I had fried a small amount of both and left it for him before I went to work and when I ask him if he had got a chance to try it, his words were:  (What meat,  Where was it, He didn't see it) and then he said that actually he did see it a took one piece of it to try it as a snack and was hooked and had to finish every piece on the plate.   His words were that both were fantastic.....   

[SiFumar]

Can't beat that response!

[HSC5690]

10.5 thanks for the info, I will definitely be using it in the future.  I did check out your post at http://forum.bradleysmoker.com/index.php?topic=8264.0 and I have a question.  Did you use a different cure on the two separate photos? When I sliced mine it looked like the photo in the first picture but the second photo looks more like pork canadian bacon and I was just wondering what the difference were in them.

[Tenpoint5]

Same cure used on both and they were both Venison they were just done at different times. If I remember right all I used was brown sugar and MTQ. Memory is a little fuzzy after 3 years ;D

[squirtthecat]

Here is a Backstrap 'Pastrami' I did earlier in the year.   Turned out pretty good.  Trying the find the 'money shot'..

http://forum.bradleysmoker.com/index.php?topic=20543.0