Venison Canadian Bacon

[Tenpoint5]

My neighbor came over and said I got something for you. Oh yeah what's that and he hands me a Venison backstrap. Cool Canadian Bacon coming up.

This morning I cut it in half, and amazingly enough the two pieces actually weight about the same 2 pounds each.



Then I put them in bags and put the cure on them. Cure = 2 Tbs Mortons Tender Quick and 2 tsp Brown sugar each. Rubbed the cure on them real well and off to the beer fridge for a 3-5 day rest. More to come.

[pensrock]

I have made that before and its great.  :)

[Indy Smoker]

Now you got me thinking about this.  Let us know how it turns out when complete.  I may be trying the same if I can fall another deer this year.

[seemore]

looks good chris
seemore

[NePaSmoKer]

Its good to have great neighbors..

MMMMMMM

Bambi bacon

[Caribou]

I'll be watching :)
Bet it turns out great.
Carolyn

[smokeitall]

I would also like to see how this turns out, I have a few straps in the freezer that I would like to try this out with.
Thanks,
SIA

[OU812]

Canadian bacon made outta the backstrap is GOOD!!

Been there done that, got the T shirt to prove it.  ;D

[classicrockgriller]

Since We don't get the Monster backstraps like you guys do,

our backstrap almost become currency here in my area of the woods.

It does look interesting.

[OU812]

Since We don't get the Monster backstraps like you guys do,

our backstrap almost become currency here in my area of the woods.

It does look interesting.

Shoot bigger deer.  :D

[Tenpoint5]

Hoping to get this smoked in the morning.

[mow_delon]

I have made deer bacon from a liquid brine before, but you just use MTQ and brown sugar?  That looks WAY easier than brining.  Let us know how this turns out!

[Tenpoint5]

I have made deer bacon from a liquid brine before, but you just use MTQ and brown sugar?  That looks WAY easier than brining.  Let us know how this turns out!

It's in the Bradley will get some updated pictures as soon as they load.

[Tenpoint5]

Earlier this morning I brought the loin in from the beer fridge. It had started to firm up real nice and most of the liquid had been reabsorbed into the meat.



I placed it to soak for 30 minutes while I got the Bradley all up to temp.



I did a quick tie on one of the pieces to see if I could get it to have a better shape but I don't think it will help much. The loin is currently in the Bradley at 150º getting 2 hours of smoke. Then I will bump up to 180º to finish at 150º. (Current IT is 111º)

[Tenpoint5]

Smoke is just finishing up. These are looking Awesome. You can see the one I tied up in the front.



One of these will go back over to the neighbor when it is all said and done.