VENISON BRINE RECIPE RECIPES

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THE ONLY VENISON BRINE RECIPE YOU NEED | MEATEATER COOK



The Only Venison Brine Recipe You Need | MeatEater Cook image

Brining meat is a great way to infuse flavor and retain moisture when cooking. It also tenderizes any cuts of the animal that are typically tough. This is a classic Italian-inspired brine that can be used for many types of preparations and can also be reduced and used in sauces. You can refrigerate...

Provided by Rick Matney

Number Of Ingredients 14

1 large elk top round or 2 deer top rounds (approximately 6 pounds)
1 gal. water
2 tbsp. salt
2 tbsp. Better Than Beef Bullion or 4 cubes beef bullion + 1 tbsp. sugar
8 garlic cloves, smashed to release oils
6 sprigs fresh oregano
6 fresh sage leaves
6 sprigs of fresh thyme
6 fresh basil leaves
2 stalks of celery, coarsely chopped
¼ onion coarsely chopped and layers separated

Steps:

  • 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. If you have a garage that maintains a temperature of 35 to 45°F, you can place the pot there. You can also remove a shelf in your refrigerator to accommodate the pot.
  • After the meat has brined for a day or two, it is ready to either sous vide or smoke on a pellet grill.
  • Sous Vide
  • Pull the roast from the brine and pat it dry with paper towels.
  • Place the roast in a large vacuum seal bag with 2 tablespoons of butter, remove all the air, and seal it with a vacuum sealer. You can also place the roast in a large zip-close bag with the 2 tablespoons of butter and seal it after removing as much air as possible. Be sure to double bag the zip-close bag in case of a leak.
  • Place the sealed bag in a water bath, set the sous vide to 130°F, and cook for 12 hours.
  • Oven, Barbecue, or Pellet Smoker
  • Pull the roast from the brine and pat it dry with paper towels.
  • Heat the oven, barbecue, or pellet smoker to 350°F.
  • While cooking the roast with one of these methods, you will want to catch and reserve any liquid or fat that cooks out of the meat. To do this, place a metal drying rack over a large 9-by-13 lipped cooking tray, and fill it half way up with the leftover brine. The pan of brine will catch all the juices that cook out of the meat. It is necessary to add the brine to the tray before it is placed in the heat so that the drippings don’t dry out at the bottom of the tray in the heat.
  • Cook the roast until it reaches an internal temperature of 125°F. The cook time will vary depending on the size of your roast.

THE BEST EVER VENISON JERKY RECIPE FOR SNACKING



The Best Ever Venison Jerky Recipe for Snacking image

Venison jerky stores well, is easy to take on hikes or camping trips, and is packed with protein. And It's great for snacking on at any time.

Provided by Cery

Categories     Snack

Total Time 485 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Number Of Ingredients 4

1 venison backstrap
1 15 oz bottle soy sauce (I use Kikkomen)
1 capful liquid smoke ((unless you're going to put it in the smoker which I like to do))
Homemade Lemon Pepper

Steps:

  • If your meat is not already sliced, slice it as thinly as you can. Meat slices easier if it is partially frozen. Then let the meat thaw completely.
  • Then mix the soy sauce and the liquid smoke (if you're using it) in a large bowl and add the meat. I like to turn the meat a few times to let the sauce get all through it. If you're not using the liquid smoke, you can put in some meat and pour some of the soy sauce over it and then add more meat.
  • Now make sure the meat is submerged as much as possible. If you have too much meat for the sauce, mix up some more in the same ratio.
  • Now cover the bowl and put it in the refrigerator. You need to let the meat marinade for at least 12 hours and up to 24 hours.
  • Every once in a while take it out and turn the meat so that it all gets marinated evenly. After about 16 hours it will have absorbed all or most of the soy sauce mixture.
  • Option 1: Smoking If you didn't use the liquid smoke and you want to put it in the smoker here's what I do. Get a piece of parchment paper and put some of the meat in the middle a few layers deep.
  • Now, pull the longer ends up together and fold them over several times til you get down to the meat.
  • Then take the unfolded ends and fold them up on each side.
  • And then take a skewer or sharp fork and poke holes all over it. Top, sides, and bottom.
  • Then load them into the smoker. Just have it hot enough to make smoke. I usually smoke it for about an hour and then bring it in and put it into the dehydrator.
  • Option 2: Dehydrating The second option is to just put it directly into the dehydrator. Lay it out on the trays so that it's not overlapping other pieces.
  • Then sprinkle a liberal amount of the lemon pepper all over it.
  • Then put it into the dehydrator and turn it on. If yours has a thermostat set it at 155°F. After a few hours I usually turn it over.
  • Depending on the dehydrator you have, you may need to swap the trays around to maintain an even heat. I also consolidate the meat into fewer trays as it dries because it shrinks.
  • Your venison jerky is finished when it's leathery but still pliable. The drying time will depend on how thick the meat is, the humidity level, and the temperature of your dehydrator. It could take as little as 4 hours, and up to 12 or more.
  • After it’s dried, let it cool and then put it in an airtight container.

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