VCB

Started by Tenpoint5, November 13, 2008, 10:11:06 AM

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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.
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!

westexasmoker

Yummy Yummy Yum Yum Yummy!  ;D

C
Its amazing what one can accomplish when one doesn't know what one can't do!

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

Quote from: JDNC on December 06, 2008, 08:26:34 PM
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.
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!

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.
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

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!!!

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!

Mr Walleye

Very Nice 10.5, very nice!  8)

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


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.
Click here for our time proven and tested recipes - http://www.susanminor.org/

Caneyscud

Yummy - good looking stuff all.
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"