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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Got a deer backstrap curing!

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Author Topic: Got a deer backstrap curing!
koger
Contributor 2014
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I grew up sugar/salt curing hams and bacon. I decided to do a quick cure on a deer loin, see how it turned out. I am thinking/hoping it will be close to Canadian bacon. I used 1 large heaping tablespoon per pound, of Morton's Tender Quick, then added 1/2 that much brown sugar, and some black pepper. I put this in a heavy duty freezer bag, and am flipping it over every day, 2 weeks till done, halfway there! There will be a lot of watery brine in the bottom of the bag, but you just leave that, it aids in the curing process. You can use this same recipe to make buckboard bacon from pork shoulder, just rinse off with water, slice the bacon thick and freeze in portions when done. I also have 2 8# pork shoulders cut up and curing also, got them on sale for $1per#, versus $6 for good sugar cured bacon, and this is much leaner, less nitrates also.

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samuel koger

Posts: 1889 | From: monticello, KY | Registered: Feb 2008  |  IP: Logged | Report this post to a Moderator
Doug Campbell
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Sugar cured and smoked my share of hams and sides too Samuel but never tried deer. Looking forward to hearing how the backstrap turns out...

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Life is wonderful in Montana!!
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chall
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Sounds good ,I never used a sugar cure on deer meat either .

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Eric Hall, Chris Hall , Cyndy Hall

Posts: 455 | From: California | Registered: Jul 2013  |  IP: Logged | Report this post to a Moderator
koger
Contributor 2014
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Guys the loin had a small flap on the scrappy end, pulled that off, sliced thin, fried it up, looked an tasted like country ham!! Can't wait for the rest to finish curing!

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samuel koger

Posts: 1889 | From: monticello, KY | Registered: Feb 2008  |  IP: Logged | Report this post to a Moderator
koger
Contributor 2014
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Friday evening fixed scratch biscuits, and the deer loin I had cured, placed in a skillet, just about covered with water, cooked on med hi till water nearly gone, sprinkled some brown sugar on the deer loin, ended up with a lightly sweet brown glaze and just the right amount of salt. I added this to the bisucuits, home made blackberry jelly for the extra biscuits, and fresh fried eggs from our chickens here on the farm, breakfast for supper! Guys you gotta try this!~

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samuel koger

Posts: 1889 | From: monticello, KY | Registered: Feb 2008  |  IP: Logged | Report this post to a Moderator
olddogrib
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Koger,
Sounds delish. Let's see now, I need to buy a farm, raise some chickens, grow a briar patch, kill a deer. And right off hand I have... the deer. Nah, why don't you just invite us over, lol!

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"Wakan Tanka
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chall
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Sounds good !

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Eric Hall, Chris Hall , Cyndy Hall

Posts: 455 | From: California | Registered: Jul 2013  |  IP: Logged | Report this post to a Moderator
Traditional-Archer
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quote:
Koger,
Sounds delish. Let's see now, I need to buy a farm, raise some chickens, grow a briar patch, kill a deer. And right off hand I have... the deer. Nah, why don't you just invite us over, lol!

I Second that

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We are what we do repeatedly. Execellence is, therefore, not an act but a habit.

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Krex1010
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I set aside a couple of hindquarter roasts to make either corned venison or venison pastrami, anyone ever try that?

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45@28 bear montana
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Posts: 278 | From: Pa | Registered: Oct 2014  |  IP: Logged | Report this post to a Moderator
koger
Contributor 2014
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It will work fine, treat just like beef!

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samuel koger

Posts: 1889 | From: monticello, KY | Registered: Feb 2008  |  IP: Logged | Report this post to a Moderator
RAU
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I've made a lot of venison pastrami from hindquarter roasts. I dredge the roasts in tender quick and cure for several days then rinse and soak for an hour or so in cool clean water then drain pat dry and coat with coarse ground pepper and ground coriander and smoke til I think 155 internal forget gotta check my records. Absolutely delicious sandwhich meat. I've made pastrami Reubens with it shaved thin with a sharp knife. Really, it's fantastic!! I'm going to try steaming 1 of the pastramis for a while real slow like they do in those famous Jewish delis (Katz's and Carnegie) for pastrami on rye this year and see how it works out.
Posts: 686 | From: NE Pa | Registered: Dec 2005  |  IP: Logged | Report this post to a Moderator
   

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