RE: cured venison loin
Your receipe sounds very good.
Here's what I do for my backstraps: (I butcher and debone my own meat, but you can easily get a butchter to do this)
I take the backstraps and prepare by removing all the fat, liner and what your left with is pure 100% um. I then cut into 1" thick medallions and package in family portions.
Season the meat to taste with garlic 7 pepper. Then wrap in bacon and lightly season with Montreal Steak Spice....to the BBQ and 10-15 mins a side on medium heat. It is simple but melts in your mouth.
Backstrap and bacon roast.
Again season the meat to liking. Place strips of bacon in the inner portion and roll then wrap bacon around the outside and tie with butcher string, place in a roaster with some red wine and water (equal parts). Roast at 300 and remove the top for the last 30 mins. I usually cook a good sized strap for about 2 hours and then the 30 mins uncovered.
Edited by - skeeter 7mm on 11/22/2002 23:46:29