A little looking around for recommendations lead me to this Canadian bacon recipe, which I've modified by replacing the garlic powder and onion powder both with some hot Hungarian paprika - it should have a lovely colour at a minimum. I'm probably also going to omit the smoking, and just bring it up to temp in the oven in about a week when it's done curing.
Cured Elk Round:
- 690g Elk inside round
- 1 1/2 Tbl spoons Morton's TenderQuick
- 1 1/2 tspoons brown sugar
- 1 Tbl spoon paprika
I'm thinking it'll make a good sandwich next time I make some bread? We'll see.
Oh, yeah, stand-up last week... Wasn't. I temporarily lost the notes for my set and didn't feel prepared, so I showed the old pilot for Don't Cook This at Home instead. That went over really well, though. I've got to do a second episode soon...
Oh, yeah, stand-up last week... Wasn't. I temporarily lost the notes for my set and didn't feel prepared, so I showed the old pilot for Don't Cook This at Home instead. That went over really well, though. I've got to do a second episode soon...