Cold smoking is a preservation and flavor-enhancing technique that involves smoking meat at low temperatures for an extended period of time. Cold smoked venison is a delicious way to enjoy this game meat, as the smoking process infuses it with a unique smoky flavor that complements its natural richness.
5kg Venison Backstrap
Ingredients for the Dry Cure
250g Kosher Salt, or Coarse Salt with Iodine
100g Brown Sugar
30g Juniper Berries Crushed
Smokai Smoke Generator
Quality Woodchip or Pellets (We love Hickory for this recipe)
Matches or a lighter
Non-Reactive Container - Note: A non-reactive container is one that will not react to the brine. Aluminum, cast iron, and copper are all “reactive” and should not be used. Stainless steel, ceramic, glass, and metal cookware with enamel coating are all “nonreactive.”
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
Carefully remove any sinew from the surface of the meat and then pat dry with paper towels
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.
Place the meat in a nonreactive, air tight container turning and restacking (put the bottom on top) daily for four days.
Pour off any excess liquid and rub in another generous covering of cure. Refrigerate for a further three days again turning and restacking daily.
Remove the meat from container and rinse in cold water. Pat dry and hang or refrigerate (uncovered) until touch dry.
Cold Smoking Your Venison Backstraps
Place the meat in your BBQ/Smoker/Smokehouse/Smoke Chamber, either on racks or hang using butchers twine.
Light your Smokai Smoke Generator and cold smoke on a low pump speed for 12 hours using your preferred Smoking Wood.
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.