Curt's Venison Canadian Bacon

[seemore]

We had some venison back straps and I knew that OU812 (Curt) had a CB recipe using venison.
Here they are, after being brined for 7 days, rinsed then set overnight in the 'fridge:

Smoked them for 3 hours using hickory, the continued cooking until they hit an IT of 145.

We then wrapped them in plastic and set them in the 'fridge for three days:

After three days, we sliced.  We had two platefuls, but we gave one away.

Thanks again Curt!  Good recipe!
seemore

[OU812]

Your welcome my friends.

Them back straps look great,,,,,,,,,,I know they taste great.  ;D

You guys like SOS?

That stuff makes some really good SOS on a couple slices of potato bread toast.

Dont know why we called it Sh!t On a Shingle but I love the stuff.

I think some folks call it chipped beef.  ::)