cured venison blackstrap

Discussion in 'General Discussion' started by texaxe, Mar 17, 2014.

  1. Hello everyone. I was wondering if anyone could help me out on with a recipe. When I was a kid (a long time ago) a buddy of mine would bring venison "jerky" to school. This was apparently an old family recipe, which to my knowledge his family has never shared. This "jerky" was cut in long 1 to 2 inch thick cuts. It was heavily peppered and heavily smoked. The center was fairly soft but you could tell that it was cured. You could easily slice off a piece and it was absolutely delicious. The fact that I remember it after 35 years ought to tell you something.
    Anyone have a recipe that sounds like this?
  2. Sorry . Spell check messed me up. Meant backstrap/ loin.
  3. sb59

    sb59 Smoking Fanatic

    I don't know the recipe, but even if I did I just couldn't bring myself to tell someone how to ruin a delicious venison loin by turning it into jerky! Plenty of other lean cuts on a deer for that.
  4. Agreed!!!  Use a roast or slice up some steaks.
  5. It doesn't have to be loin. I have seen similar pieces of meat made with pork loin and beef loin. I have been doing some research and think this recipe is a variation on A pepper cured Lonza. Just smoked.
  6. sb59

    sb59 Smoking Fanatic

    Just kidding around Texaxe, I wish I had a recipe for you. Maybe someone else will get you one .  But asking for a recipe to turn venison loin into jerky is like asking the best place to slap a woman! Should never be done !
  7. bigwheel

    bigwheel Smoking Fanatic

  8. I had never heard of biltong. Looks good. I am going to give it a try next week. I will post pictures and let you know how it came out.
  9. Yeah. I know . I have never cured backstrap in any manner before, but I am looking for some variety. My sons do some guide work on a couple of large ranches and pulled me in for management hunts. To make a long story short, I am blessed with a lot of venison in my freezer plus I just butchered a pig so I am looking to make some room. I make sausage for the whole family and was wanting to try my hand at curing. Unfortunately I haven't made a curing box yet so I am looking for a recipe like Lonza that doesn't take too long to cure. Another member suggested biltong. I had never of it but will give it a try. I won't use the loin though. I've got a nice roast picked out for that.

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