Cured Venison Backstrap

1. Trim all silver-skin and excess fat off of the backstrap. Rinse with cold water and dry with paper towel. Set Aside.
2. Combine all salts, sugar and spices into bowl. Mix well until color is consistent.
3. Insert backstrap into Zip-lock or Vacuum Sealer Bag. Add all ingredients from bowl into bag distributing evenly.
4. Seal Zip-lock while pushing as much air out as possible. Place in another Zip-lock just in case it leaks. I prefer to use a vacuum sealer but not necessary.
5. Place in refrigerator for 2 weeks. Lightly massage meat in bag every other day. (It's OK if you forget a day)
6. Take meat of of bag. Rinse under COLD water with sprayer getting the spice blend out of every nook and cranny.
7. Immerse meat in tub of COLD water for 15 minutes. Then take out and rinse again.
8. Wrap meat in paper towels and pat dry.
9. lace meat on a drying rack and put back in fridge for 1-2 weeks. Flip once after a few days.
10. Take meat out and place in smoker or oven at 200°F. Cook until the thickest part reaches an internal temp of 150°F.
11. Place meat back in fridge overnight or until back down to at least 40°F
12. Thinly slice against the grain and enjoy!
13. Store in refrigerator for 2 weeks or freeze.

Below is a list of recommended equipment used. I ensure these are the some of best bang for the buck items. Have served us well.

• Mixing Bowl
• Vacuum Sealer
• Vacuum Sealer Bags
• Very Sharp Knife
• Meat Slicer
• Zip-Lock 1gal Freezer
• Cooking Rack
• Smoker
• I suggest if you really want to get into curing meats... then you will need some clean fridge space with a good amount of room. I love this Mini Fridge it fits just the right amount and keeps good temps.