Venison Canadian Bacon

Turn Your Venison Roast into Delicious Canadian Bacon

Ingredients:

• Hi Mountain Seasonings Buckboard Bacon Cure 
• 1 Venison Roast
• Brown Sugar
• Maple Syrup
• Pork Bacon Fat for frying

Instructions: 

1. Follow the instructions of the Hi Mountain Seasonings Buckboard Bacon Cure, based on the size of your roast, place the roast in a non-metallic container and refrigerate.  
2. One day before the final day of curing, coat all sides of the venison with brown sugar and returned it to the refrigerator.
3. After the curing, throughly rinse, place the rinsed venison in a bowl of water and soak for 2 hours. 
4. Remove the roast from the water, pat dry with paper towel and place on a rack to air dry for 1-2 hours. 
   
5. Set your smoker or pellet grill to 200 degrees and begin smoking.
6. When the roast reaches 120 degrees, glaze the roast with maple syrup and continue smoking until the roast reaches 140 degrees.
7. Remove the roast from the smoker and let it cool on a rack.
8. You are now ready to prepare your Venison Canadian Bacon.
9. Slice the Venison Canadian Bacon to your desired thickness and cook in a lightly greased frying pan on a medium heat until the bacon has lightly browned on both sides. 
   

Note:

Venison Canadian Bacon is very lean meat and you will need to add some fat while cooking it for breakfast. We like to use pork bacon fat because it gives the venison a little extra bacon flavor. You only need a small amount - just enough to give the frying pan a light coating.