ALLIES
INSTRUCTIONS
1 . In a large pot add all the ingredients except the black pepper and venison loin .
2 . Bring the mixture to a simmer over medium-high heat and stir until the salt and sugar have dissolved .
3 . Place the brine in the refrigerator until thoroughly chilled .
4 . Add the venison loin to the brine . Refrigerate for 48 hours .
ON
TABLE
THE
PREPARE THIS WINTERY , HERB-FORWARD SMOKED VENISON LOIN FOR YOUR NEXT PARTY .
By Larry White , Wildgame Gourmet ( thewildgamegourmet . com )
5 . Remove the loin from the brine and rinse it under cold water . Dry the loin with paper towels .
6 . Lightly dust the loin with a little ground black pepper . Place the loin on a rack that sits over a tray , and put it in the refrigerator uncovered for 12 to 24 hours . This allows for the brine to evenly distribute through the meat and for the loin to develop a tacky surface for the smoke to adhere better .
Smoked venison loin has been a favorite of mine for years . It ’ s easy to make , everyone likes it , and it can be served in multiple ways . However , this version is a little different than a standard smoked loin . I came up with this on a whim after being elected to supply meat for a charcuterie platter . I needed to make something that would hold up to being left out at room temperature for a few hours . So , I decided to brine and smoke a venison loin in the style of Canadian bacon , but with a wintery flavor profile . What you get is a vibrant red , smoky , salty and herb-forward meat that pairs well with just about anything .
7 . Smoke the loin in a 200 degree F . smoker until reaching the desired internal temperature . I recommend no higher than 135 degrees F .
8 . Let the loin rest at room temperature for 30 minutes before slicing . It will keep in the refrigerator for about 7 days .
Brine time : 48 hours Resting time : 12-14 hours Smoke time : Up to 2 hours Servings : Varies depending on the size of the loin
• 1 gal . water
• 1 1 / 2 c . kosher salt
• 1 c . sugar
• 2 tbsp . plus 2 tsp . pink salt ( InstaCure # 1 )
• 1 tsp . juniper berries , crushed
• 1 bunch fresh sage
INGREDIENTS
• 1 bunch fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 garlic cloves , crushed
• Ground black pepper ( freshly ground is best if you have it )
• One whole venison loin , all silver-skin removed
NOTES
• I do not recommend cooking the loin above an internal temperature of 135 degrees F . because it can become dry and chewy if overcooked .
• Slice the loin no more than 1 / 4 inch thick for serving .
• It is best served at room temperature or slightly warm .
• The smoked loin pairs well with mustard , hollandaise sauce , horseradish cream sauce and various mayonnaisebased sauces .
• If you are not a fan of salty cured meats , cut the brine time down to 24 hours .
LARRY WHITE
48 SPORTSMENSALLIANCE . ORG