Master of the Pit
- Joined Feb 17, 2009
I harvested a deer this Saturday. It is my first white tail and should make for some great table fare. I want to make the back-straps into Canadian bacon. I read the recipe on the TQ website, looks pretty straight forward. Just wondering if there are any additional things I need to know as far as type of wood, chamber temps, meat temps etc. I was thinking about using apple/hickory, run the smoker at about 220* until the internal temp of teh meat reached 150*. Please let me know if I am missing something.