Thread: Recipe Thread
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Old July 17, 2011, 08:41 PM   #18
Rembrandt
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Join Date: August 10, 2002
Posts: 1,876
Smoked Venison Backstrap and Loins....
Brine the meat, smoke, and slice.

Brine is a simple formula, 1-1-1, one gallon of water, one cup of sugar, one cup of salt. Mix it together and soak the meat for 24-to-48 hours. Drain the meat and let it remain on a cookie sheet in the refrigerator for another 24 hours. This process forms a dried film on the outside of the meat and seals in the moisture. Smoking was about 4 hours at 170 degrees. The brine process eliminates need for a rub, and has a pleasant light salted taste.




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