Cured smoked backstrap

[Whale]

Tagged

[doug]

Got 6 backstraps trimmed up and curing now.
3 day cure, then a smoke bath Saturday



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I just got some going for Saturday myself. My favorite thing to do with backstraps and tenderloins now!

[RobinHood]

I just got some going for Saturday myself. My favorite thing to do with backstraps and tenderloins now!

Yessir!


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[bsills]

How have i never seen this thread.

Looks amazing, cant wait to try it out.

[RobinHood]

Put them on at 11



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[Richard S.]

This looks really good. Tagging for if/when I get another deer...

[cnbltt]

Making me hungry!!!! Lol

[RobinHood]

3 hours of cold smoke.
Almost time to finish them off.



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[RobinHood]

Done. 7 hours total
[emoji106]



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[Hills of Texas]

Brown sugar cure, smoke and the cook to 140. You can thank me later. It’s fantastic!

[Walker]

I did 2 tenderloins with brown sugar cream. Too dand salty so I'll try washing the next one better. If that doesn't work ill tweak the formula with less salt and more brown sugar.

[doug]

I did 2 tenderloins with brown sugar cream. Too dand salty so I'll try washing the next one better. If that doesn't work ill tweak the formula with less salt and more brown sugar.

I wash them and then let them soak for 20-30 minutes. Also change the soak water once or twice during that time.

[Walker]

I wash them and then let them soak for 20-30 minutes. Also change the soak water once or twice during that time.

Might try that soak

[RobinHood]

I wash them and then let them soak for 20-30 minutes. Also change the soak water once or twice during that time.

Yep, you gotta wash, scrub, and soak like you never meant to put it on there in the first place.


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[junior]

could ya cut back on the amount of tender quick, or does it have to be a 50/50 blend? If doing 2 backstraps, how much of the tender quick and sugar does it take?