This is a bit of venison from the doe I got this winter... I butterflied two roasts, used a tenderizer on them so they would lay flat... then rubbed with my dry cure... 1TBS 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. Crush and mix everything together. I let the bacon cure for 3 days, wrapped in the fridge. Then rinsed and soaked in cold water for 2 hours to get rid of any cure. Gathered a bit of wild sage... Deboned a few dove breasts that I got last hunting season...flattened them with a meat tenderizer. Layered the dove breasts on top of the venison bacon... Added a bit of sage and a few minced jalapenos for a slight kick.. Smoked on my wood burner with a bit of mesquite.... Along with some fresh eggs and cactus jelly toast, it was kinda tasty. Thanks for checking out my venison canadian bacon!