Salt makes the brine. There's no way to skip it if you're making corned
In this video we brine up some venison for 12 hours and then throw it on a hot Weber Charcoal Grill while visiting with friends.
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A Brine for Venison Made with Juniper Berries, Crushed Red Pepper, Sea Salt, and Cane Sugar. Pick a cut of venison to brine. These are venison loins. Or actually, it is one venison loin cut in two. The venison loin is one of the best cuts on a deer and should be treated as prime meat. But any cut of venison can benefit from a soak in brine.
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Step 1: Preheat a pellet smoker to 180-200 degrees F. Remove the backstrap from the brine and rinse under cold water. Step 2: Pat the meat dry with paper towels. Step 3: Place the meat on an oven-safe wire rack and loosely tent the meat with aluminum foil.
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Brining Venison - Add flavor and tenderize in one step. Don Oldfield Tools of the Trade October 21, 2015. Use the Briner Jr to make Corned Beast! When working with wild game, a common technique to "enhance" or "adjust" the flavor is to brine it. This is actually true with a lot of commercial meat as well, it just happens before you.
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This is an excerpt from A Meatsmith Harvest Podcast episode 19 about deer meat also known as venison. Brandon talks about brining venison in this podcast sho.
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Skeptical friends and family might just enjoy it as well. Though there are many variations, below is a simple brine recipe to consider. 1 Gallon of Water *. 1 Cup of Salt. ½ cup of soy sauce. ¼ cup of worchesteshire sauce. ½ cup of brown sugar. 1 tbs. rosemary. 2 tbs. peppercorns.
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Place venison in brine overnight about 8-12 hours. Strain then pat dry. Apply your meat rub. You can use a thin layer of yellow mustard to help bind the spices to your meat. Smoke at 250°F until the internal meat probe hits 120°F for about 1 hour. Then sear your meat on all sides for 1-2 minutes.
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Place the roast on the smoker or grill grates, and insert a meat thermometer into the thickest part of the meat. Smoke the venison at 225°F (107°C) for 2-3 hours, or until it reaches an internal temperature of 135-140°F (57-60°C) for medium-rare. If you prefer your venison more well-done, continue smoking until it reaches your desired.
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Preparation. In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes. Remove the pot from the heat and allow it to cool. After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours.
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Refrigerate the venison roast in the brine for at least 12 hours, and up to 5 days. I like to aim for a solid 24 hours. Smoking. Remove the roast, pat dry, rub with a light coating of olive oil, then cold smoke at 225F until an internal temperature of 130-135 F. Remove the roast, pat dry, and prepare to sear it..
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Combine all the ingredients in a large pot and bring to a boil. Remove from the heat and let cool. Add the meat and submerge, using a plate or other weight to keep it under water. The optimum soaking time for portioned chops is 5 hours. Unportioned chops still on a rack can be refrigerated in the brine for 24 hours.
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Brine the venison: Cover the container and place it in the refrigerator. Allow the venison to brine for the recommended amount of time, typically 12-24 hours, depending on the size and cut of the meat. Rinse and pat dry: After brining, remove the venison from the brine and rinse it thoroughly under cold water. Pat the meat dry with paper towels.
How to Process Your Deer Meat YouTube
Classic Brine. Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the mixture cool. You can add a little ice to speed up the process. Once completely cool, (DO NOT add while warm) pour the brine over the meat in a large, non-reactive bowl.
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Place the venison on the smoker and smoke for roughly 1 hour, or until the internal temperature reaches 128 to 132℉; keep in mind that it will raise another couple of degrees while resting. Remove and transfer to a cutting board. Allow the meat to rest for 8 to 10 minutes, then slice and serve. Note: Choose the centermost piece of the.
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Step 3: Brine the Meat. Cover the container and refrigerate it for the specified brining time. The length of time will depend on the size and type of meat. Generally, smaller cuts like steaks or chops require 12-24 hours, while larger cuts like roasts may need 2-3 days. Be sure to refer to a reliable brining recipe for exact times.
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To get started, transfer all of the ingredients into a large stainless steel pot or plastic container that comes with a fitted lid. Submerge your meat into the brine so that the entire portion is covered. Close the lid and be sure it is fully secured. Transfer the container into the refrigerator, and let it sit for at least 12 hours.
