Originally Posted by Dutch
coffee-the back straps should make some fine Canadian-style bacon for you. The 220° chamber temp should be fine and the apple/hickory blend should give it a nice flavor. It's been a long while since I've cured any venison but I think that the 150° internal temp might be on the low side seeing has how you're dealing with wild game.
Hopefully one of the venison experts will chime in on this and give you the tips that you're looking for. BTW congrats on the white tail.
Thank you both for your replies. Dutch, wild game is best served on the lower side of things, if you over cook it that is when you start to get the gamey flavor. For safety sake I always freeze it before I cook it. For steaks etc. med rare is the most I ever cook it. For CB I would think 150* would be fine. I am hoping Cowgirl will read this post, she is a venison professional.
JDR, I understand your post and realize that steaks are a great thing to do with WT, however I find that processed meat in the freezer (i.e. ham, CB, kielbasa, salami, pastrami, itiallian sausage, breakfast sausage) gets eaten more. Sometimes steak will sit for two years then get wasted. So for my family it is way better to make something of it. I would recommend making pastrami again, I followed cowgirls recipe and it was absolutely awesome! She suggests letting rest in beef broth for a while after pulling from the smoker. Mine was not dry at all, it was however very lean, it made some of the best Reuben sammies this side of the Mississippi. When making snack sticks, polish keilbasa, salami and other stuffed sausage I always mix with 50% pork. When making bulk sausage I mix 1/3 pork, it turns out great every time.
Here is a link to the TQ recipe page http://www.mortonsalt.com/recipes/RecipeCategory.aspx?CID=6