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?

10 4, Thank you.

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.

Jonathon

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

Joe Hell
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?

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.