Directions

1. Make the Dry Cure - Combine all of the dry cure ingredients in a bowl and mix thoroughly. Once all ingredients are mixed well, set the bowl aside

2. Carefully remove any sinew from the surface of the meat and then pat dry with paper towels

3. Rub the dry cure liberally and evenly into the meat ensuring the surfaces are entirely covered. Put any leftover cure in an airtight container and set aside.

4. Place the meat in a nonreactive, air tight container turning and 
   restacking (put the bottom on top) daily for four days. 

5. Pour off any excess liquid and rub in another generous covering of cure. Refrigerate for a further three days again turning and restacking daily. 

6. Remove the meat from container and rinse in cold water. Pat dry and hang or refrigerate (uncovered) until touch dry. 

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1. Place the meat in your BBQ/Smoker/Smokehouse/Smoke Chamber, either on racks or hang using butchers twine. 

2. Light your Smokai Smoke Generator and cold smoke on a low pump speed for 12 hours using your preferred Smoking Wood. 

3. Ageing- wrap tightly in cling film and place in the fridge for 2-3 days. Your backstrap will then be ready to slice thinly and enjoy.