Description
Discover how to master the smoky venison backstrap with herb butter, a flavorful recipe that promises tender meat infused with aromatic herbs. Perfect for any gourmet cook!
Ingredients
- 1 gallon water
- 1 1/2 cup (360 ml) s kosher salt
- 1 cup (240 ml) sugar
- 2 tablespoon (30 ml) s plus 2 teaspoon (10 ml) s (42 grams pink curing salt)
- 1 teaspoon (5 ml) juniper berries, crushed
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 garlic cloves, crushed
- Ground black pepper, freshly ground is best if you have it
- One large or 2 small beef loins, left whole and silver skin removed
- Wood Chips or Pellets (hickory, oak, pecan or fruit woods are good options)
Instructions
- Remove any connective tissue from the beef.
- Prepare the solution. In a large pot, combine all the ingredients except for the beef loin and ground black pepper.
- Heat the mixture until it starts to simmer, stirring until the salt and sugar are fully dissolved.
- Allow the solution to cool thoroughly in the refrigerator.
- Submerge the beef loin in the cooled solution. If necessary, use a plate to keep it submerged. Refrigerate for 24 to 48 hours.
- Take the loin out of the solution and rinse it with cold water. Pat it dry with paper towels until the surface is moisture-free.
- Sprinkle a small amount of ground black pepper over the loin. Place it on a wire rack over a baking sheet and leave it uncovered in the fridge for 12 to 24 hours. This helps the brine distribute evenly and creates a sticky surface for the smoke.
- The following day, set the meat on the smoker’s grill and smoke it at 200 degrees F. Monitor the temperature with a good meat thermometer and aim for an internal temperature of around 135 degrees.
- Allow the loin to rest at room temperature for 20 to 30 minutes before slicing it thinly against the grain. When stored properly, it will last about a week in the fridge.
Notes
- Crushing juniper berries boosts their flavor and enhances their infusion into the brinenTie fresh herbs like sage, thyme, and rosemary with kitchen twine for easy removal before submerging the beef loinnPat the beef loin completely dry to help the pepper adhere and ensure effective smoking
