Cured smoked backstrap

[Greenheadless]

Why not run them to 120-130, instead of 160?

Seems 160 dries them out too much, or is that what you are going for, a dry meat texture?

[bstanley]

Nicely done! Looks incredible!

[RobinHood]

could ya cut back on the amount of tender quick, or does it have to be a 50/50 blend? If doing 2 backstraps, how much of the tender quick and sugar does it take?

I’m not sure about cutting it back. The Tender Quick is what draws out the moisture which you want.
I did 6 backstraps and used a cup of each. Just mix enough to fully coat each piece and you’ll be good.


Sent from my iPhone using Tapatalk

[RobinHood]

Cured smoked backstrap

Why not run them to 120-130, instead of 160?

Seems 160 dries them out too much, or is that what you are going for, a dry meat texture?

You’re curing and smoking them, not grilling them. Lol
It should have a “ham” texture. And it’s still plenty moist.


Sent from my iPhone using Tapatalk

[junior]

If I can’t find tender cure, can I use another type of salt for the curing process?


Sent from my iPhone using Tapatalk

[RobinHood]

If I can’t find tender cure, can I use another type of salt for the curing process?


Sent from my iPhone using Tapatalk

I’m really not sure. But if you can’t find it in the store, you can order off of Amazon


Sent from my iPhone using Tapatalk

[Weeksauce09]

Man, those look amazing. Makes me wish I was better at hunting...Thanks for sharing!

[Walker]

If I can’t find tender cure, can I use another type of salt for the curing process?


Sent from my iPhone using Tapatalk

I couldn't find any either except on line. I found a brown sugar cure on the internet and did some with that stuff. On one I coated with sulfer free molasses and course gring pepper. Came out really good

[junior]

cure

I couldn't find any either except on line. I found a brown sugar cure on the internet and did some with that stuff. On one I coated with sulfer free molasses and course gring pepper. Came out really good

Thanks I found it online, problem is I already thawed out the backstraps

[junior]

I found this at Bass Pro in Round Rock. Meat is curing now
They have several different flavors



Sent from my iPhone using Tapatalk

[Texas Grown]

I found it! This is an awesome recipe! Had a sample of RobinHood's strap at Bownanza. Some of the best I've ever had!

[RobinHood]

I found it! This is an awesome recipe! Had a sample of RobinHood's strap at Bownanza. Some of the best I've ever had!

Thanks, Mike!
I’ll never chicken fry another one after learning this method.


Sent from my iPhone using Tapatalk