Anyone ever done this to venison? I tried some today you can see in the pic and it was awesome! very tender and moist so I am trying to figure out how to make it. Guy that had it said it was brine, cured and smoked but another guy said cured and smoked so I am not sure. Anyone from the green screen have a recipe for this?
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Brine, cure and smoke??
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Originally posted by Flex View PostI've done a few back straps wrapped in bacon, smoked at about 225. Usually only takes an hour or so. Turns out amazing.
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Originally posted by Instinct View PostWet brine,we use 1 gallon water,1 cup kosher salt,1 cup sugar brown or white ,your preference. Then any seasoning you want to add for flavor.A deboned ham brine for 10-14 days at temp around 38.Remove from brine and cold water rinse to remove salt. Smoke and eat.
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I have wet cured Deer Ham as well as Wild Pig. The cure I use is 2 teaspoons of Pink Cure Salt, 3/4 cup Kosher Salt, 1 cup brown sugar. (Per 10 lbs of meat). Mix in cold water and cover meat keep refrigerated for 2 weeks. Then I season and smoke the meat, it turns out great and I have converted family members to eat Wild Game.
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Originally posted by aggie11 View PostAnyone ever done this to venison? I tried some today you can see in the pic and it was awesome! very tender and moist so I am trying to figure out how to make it. Guy that had it said it was brine, cured and smoked but another guy said cured and smoked so I am not sure. Anyone from the green screen have a recipe for this?
Here is a basic brine recipe to try to make one -gallon of brine for venison tenderloins. This should be adequate to cover one whole back-strap.
1 Gallon of Water
¾ Cup of Salt
½ Cup of regular soy sauce
¼ Cup Worcestershire sauce
½ cup of brown sugar
1 tbs. rosemary
2 tbs. pepper
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