Sorry adiochiro3, To clarify, I cured them in a simple dry cure 1 TBS Each of Mortons TQ and Brown Sugar per LB. of meat. They have been curing since Tuesday night. I plan on making Canadian bacon out of them. I read Cowgirls post and I think she soaks them in cold water for 2 hrs, changing the water a couple of times. Then a fry test out of the center to check for saltieness. I guess I will just kinda follow what I did for venison pastrami, but a little less time considering how delicate the backstraps are I will go with a chamber temp of 200-220 tops, and an IT temp of 145 for done. Gonna just do a simple black pepper rub and glaze with maple syrup for the last 1hr or so. I think I will slice thin most of it and maybe 1 hole chunk I will slice thick for a hearty CB and egg breakfast. I will QVIEW with my progress tomorrow.
I am open to any and all suggesstions if somebody out there has made this before, I never have so I am just winging it.