Separate the hind into the 3 major muscles. Remove all the fat, and silver skin.
Brine: To every gal of water.
1 tbsp of cure #1
1/4 to 1/3 cup kosher or sea salt. I use 1/4 c.
1/4 to 1/3 cup sugar, splenda, or light brown sugar. I use 1/4 c... I've used each, and really can't tell the difference.
One tbsp of onion and garlic powder.
Vary your salt and sugar on future batches until you get the flavor profile you like. I have a older couple that loves this stuff, but they like it sweeter, so I use a 1/2 cup of sugar for there batch.
In a sauce pan.. 2 cups water and 1/3 cup of pickling spices. Bring to a boil, and let simmer for 20 min to release the oils and flavors. Let cool and add to the brine.
I inject each piece several times to aid in brining. Place in a container, and into the fridge for 14 days. Now you can brine for 10 days, but salt absorbs faster then sugar, and the longer time will help the sugar counteract the saltiness.
Smoking:
Remove from the brine, and rinse. Rub with salt, pepper, and onion and garlic powder.
Smoke at 225* until a IT of 120*. Then steam to a IT of 140*. don't go much higher, as venison is very lean, and it will dry out.
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