close

Privacy guaranteed - Your email is not shared with anyone.

Welcome to Glock Talk

Why should YOU join our Glock forum?

  • Converse with other Glock Enthusiasts
  • Learn about the latest hunting products
  • Becoming a member is FREE and EASY

If you consider yourself a beginner or an avid shooter, the Glock Talk community is your place to discuss self defense, concealed carry, reloading, target shooting, and all things Glock.

Well This Turned Out Well

Discussion in 'Food Forum' started by JohniusMaximus, Jan 9, 2009.

  1. JohniusMaximus

    JohniusMaximus

    83
    0
    May 12, 2004
    Tennessee
    I took the thin end piece off a venison backstrap and rubbed on some cure and dark brown sugar. After 4 days of curing I rinsed it off then gave it a 6 hour soak in some maple syrup. I followed that up with about 2 hours of cherry wood smoke then sliced it. Venison Canadian Bacon. And it's amazing. I should have done the whole backstrap.

    [​IMG]
     

  2. Big Bird

    Big Bird NRA Life Member

    9,533
    1,012
    Aug 7, 2003
    Louisville KY
    Sounds more like a Venison Pastrami than a Canadian bacon.

    Looks good regardless of what you call it. I bet honey would do it justice as well...