A couple weeks ago, I made some Canadian Bacon using venison backstop.
I injected as I would for any other Canadian Bacon with the Blue Ribbon Maple Bacon Cure. I brined it overnight per the instructions for the bacon cure including the taste booster. I then dried the surface and rubbed it with a Maple Bourbon rub prior to smoking.
This product was a sure hit with all that have tried it, including those that are not particularly fond of venison. I will be trying to re create this with pork as well since a pig has a much larger back strap than a deer but I will also continue with the venison.