Evening folks. Just got myself an electric smoker and am looking to start doing a bit of venison in it (I saved a few Red and Sika loins back from the season). What I'm not sure about is dry salting/brining/rubbing/marinating, etc. Any pointers as to which, and how long for, etc would be much appreciated. Going to be hot and cold smoking. Cheers
Smoking venison.
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Hayduke
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For loins / fillets: I find dry salting or dredging is far too strong and too much salt. A 20% or 30% brine, for six to twelve hours is perfect. It needs brining to absorb the smoke and flavour. Then rinse. Add a bit of pepper or spice, whatever your preference. I will sometime leave in a sloe gin or whisky rinse, for an hour or so. Dry. Then into the cold smoker for 48 hours.
if you have a vacuum sealer you can brine in that with a long enough bag that will do it quicker than a normal brine. i like to add apples, onions and brown sugar to my brine when mixing it all together.
for hot smoking probably worth thinking about if you want a wet or dry meat so fi you do a "mud" or a dry rub. Im a fan of a "Mud" rub which yo could do using your normal ingredients and adding liquid to form a paste. check out BBQ Pit Boys on youtube as they have good recipes and techniques etc
for hot smoking probably worth thinking about if you want a wet or dry meat so fi you do a "mud" or a dry rub. Im a fan of a "Mud" rub which yo could do using your normal ingredients and adding liquid to form a paste. check out BBQ Pit Boys on youtube as they have good recipes and techniques etc
The more I speak to people, the more the salting/brining process seems critical.Erik Hamburger
Well-Known Member
Interesting to read the advise to use a 20% or 30% brine for 6-12 hours for a Loin.
So say 250 Grams of Salt to a Liter of water...I would question that as I think you will end up with an inedible product, maybe OK for 1-2 hours brining, but surely that is far too much for a 12-hour brine (?)
I use a 4% 24 Hour brine for roasting joints, and find the meat is plenty salty after that for roasting (Not smoking).
So say 250 Grams of Salt to a Liter of water...I would question that as I think you will end up with an inedible product, maybe OK for 1-2 hours brining, but surely that is far too much for a 12-hour brine (?)
I use a 4% 24 Hour brine for roasting joints, and find the meat is plenty salty after that for roasting (Not smoking).
I once found a very old cook book which covered smoking of all foods,it said no matter what you are going to smoke,soak in brine for 24 hours,dry for 24 hours,then hang in a cupboard until you are ready to smoke,if it’s fish then smoke within 5 years of it coming out of the brine,w
Hayduke
Well-Known Member
It’s an art not a science, I get my ideas from Smoking Food at Home by Jo Hampson. They go for 40% - 1.8li, 200ml red wine, 240g salt. I am about 2li and 150g salt. It is also rinsed off.
Google venison pastrami. Had some Saturday delicious !
tomblincoe
Well-Known Member
The 'modern' way to cure meat prior to smoking/drying is the EQ method.
This relies on an equilibrium forming and so timing of the meat being in the salt isn't a major factor.
Somewhere in the region of 2% salt rubbed all over and then put in a Ziploc or vacuum pack bag and then left at least overnight should be about right. Wash the meat, pat dry and put in the fridge for another 12-24hrs on a rack to dry and form a pellicle which allows the smoke to stick better.
The salt-cured pig Facebook group is a mine of information on this.
This relies on an equilibrium forming and so timing of the meat being in the salt isn't a major factor.
Somewhere in the region of 2% salt rubbed all over and then put in a Ziploc or vacuum pack bag and then left at least overnight should be about right. Wash the meat, pat dry and put in the fridge for another 12-24hrs on a rack to dry and form a pellicle which allows the smoke to stick better.
The salt-cured pig Facebook group is a mine of information on this.
I've brined some big bits of venison before and they worked well
Hayduke
Well-Known Member
Reckon it could be good DD, worth a go. Use a meat thermometer to check you get it cooked through to about 60C. The intense heat might mean you quickly get a nice crisp crust on the outside that seals in any moisture.
But haunches are so lean they can be dry eat, and I prefer oven roast in wine or beer etc, or long and slow in the crock pot.
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