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Well This Turned Out Well

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

  1. JohniusMaximus

    JohniusMaximus

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    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. DustyJacket

    DustyJacket Directiv 10-289

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  3. Big Bird

    Big Bird NRA Life Member

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    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...