Should i brine venison backstrap?Asked by: Miss Linnie Swift
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It is lean, has a texture similar to filet mignon and because of it's thickness, is excellent for smoking. Smoking is by far my favorite preparation method for this cut of meat. Without question, the key for tender and flavorful smoked wild game is to incorporate a brine into the preparation.View full answer
Also to know, Should venison be brined?
The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Another important reason to brine venison is because it is a lean meat, which makes it more challenging to retain its natural juices during the cooking process. ... Now that your meat is prepped, you can concoct your venison brine!
Moreover, What do you soak a deer backstrap in?. Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.
Accordingly, Should I brine deer backstrap?
Venison is a lean meat, so it needs a little boost in moisture from a brine. But venison is also a flavorful meat, so you don't want to cover up that great, full flavor, which is why a simple brine is perfect for venison.
Do you need to soak venison backstrap?
We don't say this is necessary, but if you want to do it, fine. It won't hurt anything. Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.
Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. ... But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor.
In The Kitchen
Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton.
With dry brining we simply sprinkle plain old salt the meat a few hours before cooking. No more than you would use at table. Rule of thumb: 1/2 teaspoon of kosher salt per pound of meat or 1/4 teaspoon of table salt per pound, refrigerate for one to two hours. You do not need to rinse off excess salt.
The first, and simplest, is in a cooler on ice. Next comes dry aging, simply hanging the venison in the proper temperature range, be that outdoors, in a meat locker or inside a spare refrigerator. The final method is wet aging inside a vacuum sealed plastic bag either in a meat locker or refrigerator.
Oak, Hickory, and Walnut are great options for smoking venison as they are medium intensity versatile choices in flavor. Fruit woods like Apple and Cherry wood also pair well with venison if you want to balance the rich meat flavor with some sweetness. Mesquite is the strongest flavor of hardwoods.
How long do you soak backstrap in milk? Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
Liberally salt both sides of steaks. Using a meat tenderizer, rolling pin or the flat side of a heavy butcher knife, pound steaks to ¼-inch thick and let steak rest 10 minutes. Pat dry with paper towels.
Rinsing out the cavity with cold water soon after the deer has been killed can help by removing any bacteria that is a part of the spilled material. ... In most cases, leaving the hide on the deer keeps the meat surface clean (prevents bacterial contamination) and prevents the outside of the carcass from drying out.
Smoke the meat slow and low - I prefer somewhere between 175F and 200F - with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F.
If you need to tenderize your venison, brine instead. A brine penetrates deep into meat–and carries flavor with it. The salt solution also prevents the meat fibers from toughening up as much and helps the meat retain moisture. Start with a brine of 2 tablespoons of salt per quart of water and add flavorings from there.
A common solution is 3 to 6% salt. My go-to ratio is a quarter of a cup of kosher salt for every four cups of water. You can include sugar to counterbalance the salt and add peppercorns, garlic, or herbs for flavor. Remember that the longer you brine, the saltier the meat will be.
The aging process tenderizes venison and adds flavor as the meat dries and its connective tissues naturally break down. Aging venison is as simple as hanging it in open, circulating air for 18 to 21 days, but you must maintain a temperature of 34 to 37 degrees.
Wet aging is relatively new. Essentially all you do is vacuum seal your meat and leave in the fridge for 7 to 28 days. The enzymes are still at work breaking down the tissue and the bag seals out air to prevent contamination.
Typically for the best balance of flavors, venison should age for between 18 to 21 days. Provided you have the space, aging can be a very simple process. The key to dry aging is absolute temperature control.
Should I dry brine covered or uncovered in the refrigerator? Uncovered for 36 hours or less. The refrigerator acts as a dehumidifier, and that's a good thing – a roast with a dry surface browns better than a roast without one. I'll let it go for a day plus overnight without covering the roast.
Dry brining, also known as salting, simply means rubbing the turkey down with salt, letting it rest in the refrigerator for 24 to 72 hours, and then roasting it. The salt changes the protein structure in the meat, causing it to release moisture.
Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product.
Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.
Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.
- Fruits: quince, cherries, prunes, blackberries, apples.
- Herbs: thyme, rosemary, bay, sage.
- Spices: star anise, allspice, black pepper, cloves, juniper.
- Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale. Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.