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Cured smoked backstrap

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    Cured smoked backstrap

    I cut the straps in 2 pieces to make it easier to work with. Coat with Morton’s Tender Quick and regular sugar (50/50 mixture) for 3 days in a zip lock bag. Take out and wash all that off real good and pat dry. Then coat heavy with honey and coarse black pepper and cold smoke for 3-4 hours. You need smoke but not heat. Try to keep smokehouse under 120° for this. After that time, then crank up the heat and cook till IT of meat reaches 160°-165°
    Take off, let cool a bit, then slice up.
    I actually did these in my 250 gal offset BBQ pit because I don’t have a smokehouse yet, so I had to babysit it a lot during the cold smoke time. A smokehouse makes it much easier.



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    #2
    That looks delicious!!

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      #3
      Going to give it a try this weekend.

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        #4
        Man o man that looks good!

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          #5
          Where did you find tender quick? We used to cure thin slices and cook for breakfast. Gave it a ham taste. Great with eggs.

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            #6
            I use brown sugar cure and it’s fantastic

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              #7
              Originally posted by Walker View Post
              Where did you find tender quick? We used to cure thin slices and cook for breakfast. Gave it a ham taste. Great with eggs.

              It’s at HEB in the canning section I think. I ordered mine off of Amazon


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                #8
                I'll look tomorrow. Never thought of the canning section.

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                  #9
                  Originally posted by Hills of Texas View Post
                  I use brown sugar cure and it’s fantastic
                  What is your recipe for the brown sugar cure?

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                    #10
                    Originally posted by The Cornstar View Post
                    What is your recipe for the brown sugar cure?
                    I have no idea. We buy it in 50 lbs packs. It’s great for jerky and cured backs traps.

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                      #11
                      Originally posted by Walker View Post
                      Where did you find tender quick? We used to cure thin slices and cook for breakfast. Gave it a ham taste. Great with eggs.
                      HEB in Lampasas has Morton's Tender Quick in stock.

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                        #12
                        Originally posted by Walker View Post
                        I'll look tomorrow. Never thought of the canning section.

                        It next with the salt and spices at our Heb .

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                          #13
                          HEB also has pork butt for $1.49 lb. and pork loin for $1.99 lb. if you want to make some buckboard bacon or cured pork loin.

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                            #14
                            Well I guess these metropolitan stores don't think they need to stock it. Haven't found any on the northwest side of town.

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                              #15
                              Well hope I did it right..... mixed 50/50 in a container rolled straps in mixture coated really good. Now in bags chillin for 3 days.... will post finished product

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