Out processing the deer we harvested yesterday. Normally hang them but temps are in the mid 60's so I'm cuttin em up. My buddy told me about some venison bacon he had a few years back, said it was awesome. I would like to try my hand at making some. What I need right now is the cut of meat to use from the deer. I believe it is the piece of flank like meat that hangs right below the ribs and goes back under the rear legs. It's multi-layered, fat/meat, just like store bought. If thats not the cut to use normally, can it still be used anyhow? Thanks in advance, I will be checking in later.