Venison Backstrap Canadian Bacon with Wild Onions and Morels

This is part of the backstrap from the doe I got this fall...

I cleaned the backstrap and butterflied the meat to lay flat...


The cure mix consisted of

1 TBS of Tender Quick (per pound of meat)

1 tsp of sugar (per pound of meat)

1 dried cayenne pepper

1 TBS black pepper corns

1 TBS juniper berries

1 clove of garlic... minced.

I crushed the cayenne, juniper berries and black pepper corns, then mixed them with the tenderquick/sugar mixture and added the minced garlic.

Rubbed the mixture into the backstrap covering all edges, and picked the meat up and gave it a shake to get rid of any excess cure.

I wrapped the slab in plastic wrap and let it cure in the fridge for 3 days.

After curing, I rinsed the cure off of the meat under the faucet....then soaked the backstrap in fresh cool water for an hour

The wild onions are sprouting so I picked a few bunches to add a bit of flavor to the bacon. (I love wild onions. :))



I soaked a few of my dried morels in fresh water...

Layed the wild onions and morel mushrooms across the backstrap...





Rolled and tied...then onto my smoker with a bit of hickory...

added a few potatoes and an onion for another project. lol

Smoked til the bacon reached an internal temperature of 150, wrapped in foil and let it rest.


Things happen here on the farm and I didn't get the chance to try my bacon right away. lol

When I was able to get back to it, the smoked potatoes were cold, so I sliced and fried them in some butter, baked a few cheese/herb biscuits and fried a couple of fresh eggs to go with the bacon...

It was tasty and worth waiting for. :)

The wild onion and morel stuffed venison canadian bacon. :)