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.
