Venison Bacon
2 quarts
water
1/4 pound brown sugar
2 tablespoons of Insta-Cure
- Three
venison roasts cut from one deer hindquarter (bottom round, rump, and sirloin
tip)
Mix dry
ingredients and water well.
Using high-volume syringe, inject cure
marinade into meat at multiple points until all the blood is pushed out.
Seal injected meat in vacuum tumbler for 1 to 3 hours (or marinate in fridge
for 2 to 3 days). Rub with lemon pepper, black pepper, garlic powder and meat
tenderizer.
Smoke
until internal temperature reads 130 degrees.
Slice 1/4-inch thick.
Fry and serve.
Great
with a traditional breakfast, in a
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