Smoked Venison Back Strap (Loin)
You will need the following;
Morton's Tender Quick or other cure agent
Marinade needle
Brown Sugar
Kosher or course salt
Raw Cane Sugar
Boneless Venison Back Strap
Smoker, hickory chips
Mix 1-tablespoon tender quick per pound of meat with brown sugar, about 3 to 1 ratio
Add enough clean cool water to make a thick syrup
Inject meat with syrup and place in plastic bag, pour remaining mixture over the meat and place in refrigerator, let cure at least a week.
Remove back strap from cure rinse lightly and pat dry.
Place in smoker with a good hickory or other hardwood in the smoker and smoke for about 4 hours; be sure internal temperature reaches 160 deg F.
Remove from smoker and coat with a thick paste of brown sugar and water while still hot and dust with natural cane sugar and course salt to taste.
I prefer this cold, sliced in thin medallions and served with a good sharp cheese.
Trust me, this will not last long!
Enjoy
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