curing and smoking whole venison backstrap ?
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I will definitely being trying your recipe. I guess my real question is if it was also cured in a brine and then frozen would that keep the backstrap just as good coming back out of the freezer. as with snack sticks or even chipped venison.
I did 1 backstrap with 2 teaspoons of pink salt a 1 1/2 cups of salt and 1/2 cup of sugar is 2 gallons of water. it turned out ok but the inside didn’t stay pink.
Then I found another recipe for the brine. 1 1/2 cups of salt 1/2 cup of pink cure 1 cup of sugar per gallon of water… left in frig for 7 days and when I smoked the backstraps they were pink in the middle but inedible because of the amount of salt. made me sick because I used and lost 2 backstraps.
what i’m trying to accomplish is being able to freeze the product and then just pull out and thaw to serve in slices,maybe with cheese and crackers or so on .
Any input would be greatly appreciated@Curtis-p I’ve never seen any recipe call for that much curing salt for such a small portion of meat. Sure Cure for example calls for one teaspoon for 5 lbs of meat. A half cup is 24 teaspoons…that’s enough for 120 lbs of meat! You could be treading in dangerous waters. I would forget brining the backstrap altogether. If anything I would treat it like roast beef deli meat if that’s what you are after. That or pick a different cut of meat entirely. Backstrap is a special cut that doesn’t need much to be spectacular. IMO I would give up on the brine and curing salts but that’s just me.
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Thanks again for the info, I guess my only other question would be about sure cure, I thought the 1 teaspoon for 5 lbs was for ground meat or a dry rub. If its in a brine would that change to an amount per gallon of water? and or would I even need a cure in brine with all the other salt. like when making pastrami.
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Thanks again for the info, I guess my only other question would be about sure cure, I thought the 1 teaspoon for 5 lbs was for ground meat or a dry rub. If its in a brine would that change to an amount per gallon of water? and or would I even need a cure in brine with all the other salt. like when making pastrami.
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@Curtis-p I have made pastrami out of rear leg roasts and they turn out awesome (I would have a hard time doing that with a back strap being a great piece of meat). I cure it for three days in the fridge in a wet brine and then cook it to 150 on the smoker. Let me know if you want the recipe
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@Curtis-p I have made pastrami out of rear leg roasts and they turn out awesome (I would have a hard time doing that with a back strap being a great piece of meat). I cure it for three days in the fridge in a wet brine and then cook it to 150 on the smoker. Let me know if you want the recipe
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@Curtis-p @JOE HELL
Here is the recipe I use, never had anyone complain about it. Makes a great ruban sandwich
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@Curtis-p @JOE HELL
Here is the recipe I use, never had anyone complain about it. Makes a great ruban sandwichBhouin1086
That sounds like what I was looking for, do you think the amount of pink salt would vary depending on the size of the roast is is it depending upon the amount of water? -
I tried to brine a backstrap but after smoking to a temp of 150, its appearance was very nice. but the salt was over powering . I would love to know a good brine recipe and how long to leave in the brine before smoking.
@Curtis-p why waste a good back strap brining & smoking. Just my opinion!
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@Curtis-p why waste a good back strap brining & smoking. Just my opinion!
schultzgang I will be trying the recipe out on a roast before I move onto the back strap again.
What I’ve had before was truly fantastic and was just a really easy way to save and serve -
Bhouin1086
That sounds like what I was looking for, do you think the amount of pink salt would vary depending on the size of the roast is is it depending upon the amount of water?@Curtis-p the amount of brine you are making
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@Curtis-p why waste a good back strap brining & smoking. Just my opinion!
schultzgang I agree that is why I use the big roast from the back legs
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@Curtis-p @JOE HELL
Here is the recipe I use, never had anyone complain about it. Makes a great ruban sandwich -
I will definitely being trying your recipe. I guess my real question is if it was also cured in a brine and then frozen would that keep the backstrap just as good coming back out of the freezer. as with snack sticks or even chipped venison.
I did 1 backstrap with 2 teaspoons of pink salt a 1 1/2 cups of salt and 1/2 cup of sugar is 2 gallons of water. it turned out ok but the inside didn’t stay pink.
Then I found another recipe for the brine. 1 1/2 cups of salt 1/2 cup of pink cure 1 cup of sugar per gallon of water… left in frig for 7 days and when I smoked the backstraps they were pink in the middle but inedible because of the amount of salt. made me sick because I used and lost 2 backstraps.
what i’m trying to accomplish is being able to freeze the product and then just pull out and thaw to serve in slices,maybe with cheese and crackers or so on .
Any input would be greatly appreciatedCurtis p. Be careful when using Pink Curing Salt as 1 ounce will cure 25 lbs of ground meat. Pink Curing Salt cannot be directly substituted for Mortons Tender Quick as a 2 lb bag Of Mortons Tender Quick only has .32 Ounces of Curing Salt and the rest is Salt and Sugar according to the label. Pink Curing Salt is Potent Stuff!!! and should be used accordingly.
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Bhouin1086 That sounds excellent!
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@Curtis-p @JOE HELL
Here is the recipe I use, never had anyone complain about it. Makes a great ruban sandwichBhouin1086
Thanks for sharing the pastrami recipe. It looks awesome cannot wait to try it this Fall, but NOT with a back strap -
Bhouin1086
Thanks for sharing the pastrami recipe. It looks awesome cannot wait to try it this Fall, but NOT with a back strapschultzgang I agree I like to wrap in bacon and put on the grill!!!
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Joe Hell here is the last one I have in the freezer I made about a dozen of them this year! They go fast lol
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I like to make pastrami from backstrap and also venison roasts. It seems the amount of pink salt (cure) is excessive, but I have been told that is what is needed in a brine as opposed to actually mixing into the meat as when making sausage.
I have have not been able to smoke backstrap without it becoming too dry, pastrami prevents that and since we use it for snack meat instead of a main meat course it lasts longer.
Made some gator meat into pastrami also, was almost as good as venison. -
Might add that I have been told venison likely only needs about 3-4 days in brine compared to 5 for beef. I rinse after brining and then soak couple hours in water only, then change water and soak overnight to remove some of the saltiness.
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