Smoked dry venison/back bacon
Posted: Tue Dec 30, 2014 01:20
2°F today and not a nice day to be smoking but hey it could be snowing to but its not.
Got two small deer roasts from a friend so I thought I would like me some smoked deer meat. Gave it soak in my bacon brine. I have never used it as a wet brine before always just rubbed it on my bacon as a dry rub but gave it a go at wet brine. Went a full 7 days as per the instructions. Never followed them before either. Out of the brine last night and soaked in fresh water. Sat in the fridge over night and tested a piece this morning in the frying pan. Good stuff, tasted just like my Canadian bacon. So this afternoon its getting a tube of smoke from the A-MAZE-N TUBE SMOKER and going to an IT of 150-152 ish.
Brine from https://www.halfordsmailorder.com/eSour ... fault.aspx
Two small deer roast
The brine all mixed up, I add one cup of brown sugar to this.
My weighted cutting board cut to size holds everything under
This is when I went out to brush it with another coating of maple syrup and the IT was about 105°F.
7 days later we be smoking
Just out of the smoker, IT 152 F. Going to let sit in the fridge over night to firm up and than slice tomorrow.
Looks like candy don't it
Thanks for looking
Got two small deer roasts from a friend so I thought I would like me some smoked deer meat. Gave it soak in my bacon brine. I have never used it as a wet brine before always just rubbed it on my bacon as a dry rub but gave it a go at wet brine. Went a full 7 days as per the instructions. Never followed them before either. Out of the brine last night and soaked in fresh water. Sat in the fridge over night and tested a piece this morning in the frying pan. Good stuff, tasted just like my Canadian bacon. So this afternoon its getting a tube of smoke from the A-MAZE-N TUBE SMOKER and going to an IT of 150-152 ish.
Brine from https://www.halfordsmailorder.com/eSour ... fault.aspx
Two small deer roast
The brine all mixed up, I add one cup of brown sugar to this.
My weighted cutting board cut to size holds everything under
This is when I went out to brush it with another coating of maple syrup and the IT was about 105°F.
7 days later we be smoking
Just out of the smoker, IT 152 F. Going to let sit in the fridge over night to firm up and than slice tomorrow.
Looks like candy don't it
Thanks for looking