VCB

[Tenpoint5]

Venison Canadian Bacon

Turned out pretty good considering that I had a BLONDE Moment. Temp took forever to get to 150* Was putting the Yardapes to bed and in a matter of minutes it was 162* "Aw %&^%" was heard in the garage and through the wall in the living room. Thought it might be too dry, Lucked out was still moist.

After brining for four days soaked for an hour.


Coming in out of the smoker.


All Sliced up. Notice the sliced piece on the right. It shows how the cure penetrated and left an "Eye" in the middle. Maybe another day in the brine was needed.

[westexasmoker]

Yummy Yummy Yum Yum Yummy!  ;D

C

[Buck36]

That looks great. I have my venison pastrami cooking right now. VCB is going to have to be next on the list!!

[pensrock]

Looks good. When I do VCB I always keep it very low on the IT. The reason is, I like to fry my CB before eating and if it is undercooked from the smoker it seems much less dry after frying.

[Buck36]

I fry my CB using a little bacon fat. It doesn't seem too dry and it adds a little flavor.

[coleman]

That looks pretty good.  I've got 1/2 a venison loin I'm gonna try like this.  Looking forward to tasting it.

[JDNC]

10.5

I just finished a VCB after 4 days in the fridge and after smoking with a IT of 153* mine has a reddish center and a grey outside.  Do you think it was fully cured prior to smoking or what?  Any input would be appreciated by anyone.

Thanks, JD

[Tenpoint5]

10.5

I just finished a VCB after 4 days in the fridge and after smoking with a IT of 153* mine has a reddish center and a grey outside.  Do you think it was fully cured prior to smoking or what?  Any input would be appreciated by anyone.

Thanks, JD

I seen that in the other post, kinda perplexed here as well if you could post a picture maybe that would help. I think Habs posted the how to post pics link in that one.

[deb415611]

10.5

That looks awesome. 

Deb

[Tenpoint5]

Revisiting this post. Just put 3 venison backstraps in the cure until Friday or Saturday when I will get a chance to smoke them.

[Tenpoint5]

Here are the three VCB Loins all sliced up. Now to just get it all packed away. I had to post some Food Porn for Smoking Duck!!!

[Mr Walleye]

Very Nice 10.5, very nice!  8)

Mike

[seemore]

Ya know 10.5, I found out today that you are only about an hour away from us in good weather conditions.

When it gets better, LOOK OUT!  That looks FANTASTIC and reminds me that I need to make some more CB myself.

Put some of that VCB on a cinnamon roll with a fried egg and cheese - blows McDonalds out of the water!!!!!

Seemore

[Gizmo]

Pictures like that may get me thinking about moving back to Iowa.

[Caneyscud]

Yummy - good looking stuff all.