Venison Canadian Bacon

Started by Tenpoint5, December 17, 2010, 11:05:50 AM

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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.

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

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


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

Quote from: classicrockgriller on December 20, 2010, 02:10:45 PM
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.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

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

Quote from: mow_delon on December 23, 2010, 08:02:08 AM
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.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

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)
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Tenpoint5

#14
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.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!