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CANADIAN BACON RECIPE
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INGREDIENTS:
1 elk, deer or moose backstrap, boneless
1 Tbsp. Morton Tender Quick per lb. of backstrap
1 tsp. sugar per lb. of backstrap
DIRECTIONS:
Trim tallow from backstrap.
Mix Morton Tender Quick and sugar.
Rub mixture into the backstrap.
Place backstrap in a plastic bag; tie open end.
Refrigerate and allow to cure for 3-5 days.
(When end is cut off and meat is consistent color throughout, piece is cured.
) Remove from cure.
Soak backstrap in cool water for 30 minutes; pat dry.
Cut into 1/8-inch-thick slices.
Preheat skillet; brush with oil.
Fry over low heat, turning to brown evenly, about 8-10 minutes.
(Recipe formula courtesy of Morton Salt.
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