This is part of a backstrap from a doe I got this fall.
I cleaned and butterflied the backstrap...
Mixed up my cure...
1 TBS of Tender Quick (per pound of meat)
1 tsp of sugar (per pound of meat)
1 dried cayenne pepper
1 TBS black pepper corns
1 TBS juniper berries
1 clove of garlic... minced.
I crushed the cayenne, juniper berries and black pepper corns, then mixed them with the tenderquick/sugar mixture and added the minced garlic.
Rubbed the mixture into the backstrap covering all edges, and picked the meat up and gave it a shake to get rid of any excess cure.
I wrapped the slab in plastic wrap and let it cure in the fridge for 3 days.
After curing, I rinsed the cure off of the meat under the faucet....then soaked the backstrap in fresh cool water for an hour
I gathered up some wild onions ( I really love wild onions in the spring)
Layered the backstrap with the wild onions and some of my morels from last season...
Rolled up and onto the smoker with some hickory.
I added a few potatoes and an onion for another meal.
I smoked to an internal temperature of 150, wrapped and rested.
The venison canadian bacon, fried smoked potatoes, cheese/herb biscuit and some fresh eggs.
The venison CB was great! I'll be making it again.....
Thanks for checking out my breakfast.
__________________
I cleaned and butterflied the backstrap...
Mixed up my cure...
1 TBS of Tender Quick (per pound of meat)
1 tsp of sugar (per pound of meat)
1 dried cayenne pepper
1 TBS black pepper corns
1 TBS juniper berries
1 clove of garlic... minced.
I crushed the cayenne, juniper berries and black pepper corns, then mixed them with the tenderquick/sugar mixture and added the minced garlic.
Rubbed the mixture into the backstrap covering all edges, and picked the meat up and gave it a shake to get rid of any excess cure.
I wrapped the slab in plastic wrap and let it cure in the fridge for 3 days.
After curing, I rinsed the cure off of the meat under the faucet....then soaked the backstrap in fresh cool water for an hour
I gathered up some wild onions ( I really love wild onions in the spring)
Layered the backstrap with the wild onions and some of my morels from last season...
Rolled up and onto the smoker with some hickory.
I added a few potatoes and an onion for another meal.
I smoked to an internal temperature of 150, wrapped and rested.
The venison canadian bacon, fried smoked potatoes, cheese/herb biscuit and some fresh eggs.
The venison CB was great! I'll be making it again.....
Thanks for checking out my breakfast.
__________________
