I have used this recipe for making what we call “Canadian Bacon” from pork loins. From the very first taste, I could not wait for deer season so I could try this with venison backstraps.

Canadian Bacon dry cure

Per Pond of meat

¼ tsp #1 cure (pink salt NOT Tenderquick)

2 tsp Salt

2 tsp Brown Sugar

1 tsp Garlic Powder

1 tsp Onion Powder

1. Clean the backstrap of any sinew or silver skin.

2. Cut to length. I cut mine to about 11” or 12” so they fit nicely in a 1 gallon zip-lock bag.

3. Put each piece in a separate zip-lock bag.

4. Weigh each bag and mark the weight on the bag.

5. Do the math & figure out the dry ingredients for each piece of meat. Follow the instruction for the cure. (Mine says 1/8 to ¼ tsp per pound)

6. Mix dry ingredients thoroughly. I use a spice mill.

7. Rub all dry ingredients onto the meat.

8. Place in zip-lock bag along with any dry ingredients that did not stick to the meat.

9. Remove as much air as possible and seal the bag.

10. Put bags in refrigerator for 6 – 7 days, turning each bag over each day.

11. After curing, remove from the bag and rinse in cold water to remove the excess salt. (At this point the original directions say to refrigerate uncovered overnight so a sticky layer forms on the meat. But, I have been married for over 30 years and I will not press my luck. So I go strait to the smoker.)

12. I rub each backstrap with onion and garlic powders or dry Cajun seasoning like Mrs. Dash.

13. Smoke at 180 – 200⁰ F for about 3 hours or until internal temperature reaches 145⁰ F.

14. I like to use hickory wood chunks and apply smoke the entire time, but that’s to my taste.

15. After smoking, let cool to room temperature, then put in a new zip-lock bag and refrigerate. (Cut a big chunk off and wrap & freeze or you will eat it all too soon.)

I have shared this with my deer hunting buddy and keep telling him to try slicing it and frying it to crisp the edges to make fried egg sandwiches.

He tells me he has tried, but every time he slices some, he can’t wait and eats it with cheese and crackers.

Submitted by Wiz Moore

Submitted by John T. in Oklahoma

Serves: 4-6

2 lbs Venison steak, cut into strips

½ Cup Shortening or Cisco Liquid Oil

½ Cup Flour

3/4 tsp Salt

1/4 tsp Pepper

½ Tbs Garlic Powder

3/4 Cup Chopped Onion

2 Cups Water

2 Beef Bouillon Cubes

1 Can Stewed Tomatoes, Drained, Juice Reserved

3 Green Peppers, Seeded, Cored and Cut into Strips

2 Tbs Worcestershire Sauce (Goes in with the Green Peppers)

In a Dutch Oven, over medium high heat, heat the shortening.

Place the flour salt and pepper in a large plastic bag, shake well to mix.

Place a portion of the meat into the bag and shake to coat the meat.

Brown the meat in the hot shortening in batches placing the browned meat in a dish to the side until all the meat has been browned.

Drain the shortening from the Dutch Oven.

Return the meat to the Dutch Oven, add the reserved juice from the tomatoes, water, garlic powder, onion and bouillon Cubes.

Bring to a boil then reduce heat to a simmer.

Cover and cook for 1 ½ to 2 hours or until meat is tender.

Stir in Worcestershire Sauce and Green Peppers, cover and simmer for ten more minutes.

Add the tomatoes and cook until the tomatoes are hot.

Serve over hot cooked rice.

Notes: 9/22/12 – We tried this with Venison from Danni Webb and it was wonderful. The recipe above contains my modifications such as using a Dutch Oven and dumping the shortening after the browning is completed. It went well with the 2008 Lamoreaux Landing 2008 Cabernet Franc and Canned Green Beans with Mushrooms.

Feb 2013 – I made this again and everyone loved it

Source: Lamoreaux Landing Recipe Card – Sept 2012

• 3 lbs. venison, chopped course or fine

• 1 cup onion, diced

• 4-5 cloves garlic, chopped

• 1 cup red wine vinegar

• ½ cup Worcestershire sauce

• 2 teaspoons salt

• 1 lb. bacon, fried and crumbled

• 2 cups catsup

• ½ cup molasses

• ½ cup brown sugar, packed

Place venison, garlic, vinegar, Worcestershire sauce, salt and onion in 4-6 quart crock pot. Cook on high for 1-2 hours, or until venison is tender.

Fry bacon crisp, cool and crumble.

Add bacon, catsup, molasses and brown sugar. Turn crockpot to low heat setting and simmer for 2-4 hours.

Serve over white rice.

(Serves 4-6)