<![CDATA[curing and smoking whole venison backstrap ?]]>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.

]]>https://waltonsdev.nodebb.com/topic/1277/curing-and-smoking-whole-venison-backstrapRSS for NodeThu, 10 Sep 2026 21:53:50 GMTThu, 25 Apr 2019 19:49:50 GMT60<![CDATA[Reply to curing and smoking whole venison backstrap ? on Thu, 02 May 2019 20:40:14 GMT]]>Jonathon That’s kinda what I had in mind too! I was taking a closer look at things last night and all I could see was $$$'s. I need to do this on the cheap!

]]>https://waltonsdev.nodebb.com/post/5286https://waltonsdev.nodebb.com/post/5286Thu, 02 May 2019 20:40:14 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Thu, 02 May 2019 20:27:56 GMT]]>Joe Hell I think I speak for all of meatgistics when I say that is unacceptable sir! Especially with your propensity to go big on things I want to see basically a cigar lounge style dry curing chamber made out of your entire basement!

Obviously, I am kidding but do keep us posted!

]]>https://waltonsdev.nodebb.com/post/5284https://waltonsdev.nodebb.com/post/5284Thu, 02 May 2019 20:27:56 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Thu, 02 May 2019 17:15:05 GMT]]>Hosshess I may have been overly optimistic on my time frame…could be the following summer. lol. Once you start digging into home projects you are bound to uncover issues.

]]>https://waltonsdev.nodebb.com/post/5280https://waltonsdev.nodebb.com/post/5280Thu, 02 May 2019 17:15:05 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Wed, 01 May 2019 18:23:17 GMT]]>Joe Hell nan that is awesome! Hope to see the progress.

]]>https://waltonsdev.nodebb.com/post/5259https://waltonsdev.nodebb.com/post/5259Wed, 01 May 2019 18:23:17 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Tue, 30 Apr 2019 12:14:55 GMT]]>Joe Hell Keep us up to date with the entire process, feel free to ask for tips or anything and I will see what our commercial salesmen think and then we can do some sort of post/video of how it all came together!

]]>https://waltonsdev.nodebb.com/post/5246https://waltonsdev.nodebb.com/post/5246Tue, 30 Apr 2019 12:14:55 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Mon, 29 Apr 2019 21:58:49 GMT]]>Hosshess Hank Shaw has inspired me to turn my basement into a meat and cheese aging locker and fermentation room. I hope to have it put together by the end of summer.

]]>https://waltonsdev.nodebb.com/post/5239https://waltonsdev.nodebb.com/post/5239Mon, 29 Apr 2019 21:58:49 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Mon, 29 Apr 2019 20:53:16 GMT]]>@Curtis-p
Look up a Bresaola recipe I’m betting that is what his secret is. Whole cured muscle that is amazingly tender and flavorful. Any of the recipes for beef version will work for venison and there are several variations all of which turn out really well. There are also a few venison specific versions out there. Hank Shaw and Steven Rinella are both at the top of the list. It kinda depends on your willingness to experiment and your comfort level with some of the different techniques. Super easy and the end product makes it look both like you know what you’re doing and like it took way more effort than it does. Cheers

]]>https://waltonsdev.nodebb.com/post/5237https://waltonsdev.nodebb.com/post/5237Mon, 29 Apr 2019 20:53:16 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Mon, 29 Apr 2019 19:27:37 GMT]]>Guess I must be a purist when it comes to a venison backstrap. Weber grill, Kingsford original, quick sear, salt and pepper, then indirect to 130 deg. Rest, slice and enjoy.

]]>https://waltonsdev.nodebb.com/post/5236https://waltonsdev.nodebb.com/post/5236Mon, 29 Apr 2019 19:27:37 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Mon, 29 Apr 2019 19:07:42 GMT]]>schultzgang How would you make your backstrap? I love smoking mine but I dont brine, I just marinade. If anyone has a different or cool way they do that let us know!

]]>https://waltonsdev.nodebb.com/post/5235https://waltonsdev.nodebb.com/post/5235Mon, 29 Apr 2019 19:07:42 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Mon, 29 Apr 2019 18:59:20 GMT]]>@Curtis-p On the sure cure 1/2 a cup is 24 tsp. There are 6 tsp (about) per package of sure cure which is enough to cure 25 lb of meat. I would be leery of adding that much cure to a gallon of meat. The fact that you just brined it and did not inject means you are probably fine but if you try that again I would add less cure. Unless your pink cure is less strong than the sure cure we use. Sure Cure is 6.25% sodium nitrite.

]]>https://waltonsdev.nodebb.com/post/5232https://waltonsdev.nodebb.com/post/5232Mon, 29 Apr 2019 18:59:20 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Mon, 29 Apr 2019 15:31:57 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/5223https://waltonsdev.nodebb.com/post/5223Mon, 29 Apr 2019 15:31:57 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Mon, 29 Apr 2019 14:28:15 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/5222https://waltonsdev.nodebb.com/post/5222Mon, 29 Apr 2019 14:28:15 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Mon, 29 Apr 2019 00:59:11 GMT]]>Bhouin1086 nice!!!

]]>https://waltonsdev.nodebb.com/post/5220https://waltonsdev.nodebb.com/post/5220Mon, 29 Apr 2019 00:59:11 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sun, 28 Apr 2019 23:28:42 GMT]]>schultzgang I agree I like to wrap in bacon and put on the grill!!!

]]>https://waltonsdev.nodebb.com/post/5219https://waltonsdev.nodebb.com/post/5219Sun, 28 Apr 2019 23:28:42 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sun, 28 Apr 2019 20:44:05 GMT]]>Bhouin1086
Thanks for sharing the pastrami recipe. It looks awesome cannot wait to try it this Fall, but NOT with a back strap

]]>https://waltonsdev.nodebb.com/post/5218https://waltonsdev.nodebb.com/post/5218Sun, 28 Apr 2019 20:44:05 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sun, 28 Apr 2019 13:37:15 GMT]]>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 image.jpg

]]>https://waltonsdev.nodebb.com/post/5216https://waltonsdev.nodebb.com/post/5216Sun, 28 Apr 2019 13:37:15 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sun, 28 Apr 2019 03:44:15 GMT]]>Curtis 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.

]]>https://waltonsdev.nodebb.com/post/5213https://waltonsdev.nodebb.com/post/5213Sun, 28 Apr 2019 03:44:15 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sat, 27 Apr 2019 19:21:20 GMT]]>Bhouin1086 That sounds excellent!

]]>https://waltonsdev.nodebb.com/post/5209https://waltonsdev.nodebb.com/post/5209Sat, 27 Apr 2019 19:21:20 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sat, 27 Apr 2019 18:48:13 GMT]]>schultzgang I agree that is why I use the big roast from the back legs

]]>https://waltonsdev.nodebb.com/post/5207https://waltonsdev.nodebb.com/post/5207Sat, 27 Apr 2019 18:48:13 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sat, 27 Apr 2019 18:50:48 GMT]]>@Curtis-p the amount of brine you are making

]]>https://waltonsdev.nodebb.com/post/5206https://waltonsdev.nodebb.com/post/5206Sat, 27 Apr 2019 18:50:48 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sat, 27 Apr 2019 18:23:30 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/5205https://waltonsdev.nodebb.com/post/5205Sat, 27 Apr 2019 18:23:30 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sat, 27 Apr 2019 18:17:22 GMT]]>@Curtis-p why waste a good back strap brining & smoking. Just my opinion!

]]>https://waltonsdev.nodebb.com/post/5204https://waltonsdev.nodebb.com/post/5204Sat, 27 Apr 2019 18:17:22 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sat, 27 Apr 2019 18:16:23 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/5203https://waltonsdev.nodebb.com/post/5203Sat, 27 Apr 2019 18:16:23 GMT<![CDATA[Reply to curing and smoking whole venison backstrap ? on Sat, 27 Apr 2019 18:51:11 GMT]]>@Curtis-p @JOE HELL
Here is the recipe I use, never had anyone complain about it. Makes a great ruban sandwich 3455DDB1-8681-4CCC-9077-361DD5B67949.jpeg

]]>https://waltonsdev.nodebb.com/post/5202https://waltonsdev.nodebb.com/post/5202Sat, 27 Apr 2019 18:51:11 GMT