Growing up in "God's country," the Keweenaw Peninsula in the Upper Peninsula of Michigan, I've eaten my fair share of venison. My family didn't hunt, but I had plenty of friends who shared their scores with me over the years. You'll find some of the healthiest, largest bodied whitetail deer in the U.P. In the… In this smoked pork tenderloin recipe, I brine it in apple juice, smoke it with apple wood then use my version of apple barbecue sauce to finish it off. In this smoked pork tenderloin recipe, I brine it in apple juice, smoke it with apple wood then use my version of apple barbecue sauce to finish it off. In this smoked pork tenderloin recipe, I brine it in apple juice, smoke it with apple wood ... Brined pork tenderloin is one of those dishes that is really hard to mess up because the brine adds moisture and tons of flavor. It’s great for quick a dinner for two, or make a few for a luxurious dinner with friends.
A Brine for Venison Made with Juniper Berries, Crushed Red Pepper, Sea Salt, and Cane Sugar. Pick a cut of venison to brine. These are venison loins. Or actually, it is one venison loin cut in two. The venison loin is one of the best cuts on a deer and should be treated as prime meat. But any cut of venison can benefit from a soak in brine, with the exception tenderloin. Don’t you dare brine that. So with a simple brine recipe and not overcooking, this Brined Pork Tenderloin is moist and delicious and makes an easy make-ahead dish. Tip: This brine/marinate container on Amazon is similar to the one I have used forever, it’s made so it holds the meat off the bottom and the brine or marinade can surround the meat. How to Tenderize Venison How to Tenderize Venison – Overview. Toughness in venison (or any meat for that matter) is determined by a number of things, the length of the muscle, the age of the animal, nutrition, time of the rut, etc. If you are presented with a tough piece of meat or venison, there are ways to make it more palatable.
Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil, stir to dissolve sugar and salt. Boil for one minute and remove from heat. Cool to room temperature. In a large food safe container (2 to 5-gallons), combine the apple juice mixture with the remaining ingredients, then refrigerate to 40 degrees F. Apple Juice Brined Smoked Pork Tenderloin — In this smoked pork tenderloin recipe, I brine it in apple juice, smoke it with apple wood then use my version of apple barbecue sauce to finish it off. Apple Juice Brined Smoked Pork Tenderloin Smoked pork tenderloin is really good just like it is but anything can become better when you take the time to do a few extras. Apple and Pork Crown Roast ... Cider-Brined Pork Tenderloin. I’m not gonna lie, this cider-brined pork tenderloin with roasted apples and carrots is ridiculously delicious! It is truly the best pork tenderloin I’ve ever had.
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 ... Apple cider pork tenderloin is a great quick cook on the smoker – brining first keeps the meat moist during it’s smoke bath. This post contains affiliate links. While most traditional meats for the smoker take at least 6 hours, certain cuts like tri tip and pork tenderloin can be ready to eat in a mere 2-3 hours.
5. Honey-Ginger Venison Marinade. This is not for the traditional venison lover, but rather those who love a little bit of Asian zing and aren't afraid to experiment. The honey leaves a tasty residue on the venison that will create a nice glaze over the meat while cooking. To tenderize meat with this recipe, add a little bit of lemon juice to ... 1/2 can frozen concentrate apple juice (6 oz.) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground garlic powder 1/4 teaspoon ground onion powder 1/4 teaspoon ground black pepper; Preparation. In a microwave safe bowl, mix together the marinade ingredients. Microwave on high for 15 seconds to allow the cinnamon to dissolve. The sodium nitrate keeps the meat a nice pink color. Where it doesn’t get to will just be the natural brown of cooked venison. To keep it easy, I brine my corned venison for two weeks. No more, no less. And it comes out perfect every time. Yes, it’s overkill for small roasts, but I like not needing to guess if it’s ready. If you go with a ...
In this smoked pork tenderloin recipe, I decided to cook it with an apple theme – I brined it in apple juice, smoked it with apple wood then used my version of apple barbecue sauce to finish it off. It is super moist and you can taste the apple juice brine all the way through the meat. You don't have many options for flavoring and tenderizing venison. Sure, you can smother it in a spice rub or let it bathe in a marinade for a few hours -- if you only want to season and tenderize the surface. Salt brines, on the other hand, season and tenderize venison almost to the center of the ... The apple juice in this brine gives a sweet flavor to poultry and is perfect for turkey; it can also be used for large pork roasts. Buy the cheapest apple juice you can find to use in the brine since you'll need a lot of it and the quality won't matter in the final product.
There is a video at the bottom of this article on how to make the brine recipe for smoking venison.. Dip the meat into the brine mix, ensuring it is entirely coated. Then put it in a container and let it stand in the fridge for an average of 12 hours.This will be enough time for the meat to fully absorb the brine solution. Place Backstrap in a gallon zip lock bag and add Apple Juice and Rum. Close bag and shake contents then place in Fridge for 2 to 3 hours. Over night is also OK! mix spices together and set aside for a rub before Smoking. When ready to smoke ( Smoker pre heated to 200F) remove backstrap from bag and drain in collander.
Smoked Venison Brine recipe by Mark Mckinley, is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Brine for 8-48 hours. This is enough for 2 chickens, one turkey, one pork butt, or about one tenderloin. For chickens, I like to skin and cut into quarters. You can fit one chicken's worth of quarters in a one gallon Ziplock baggie with enough room for brine. If I don't use the Ziplock baggies, I put everything in a food grade plastic bucket.
1 cup/240 milliliters apple juice or cider 1/4 cup/60 milliliters cider vinegar 1/4 cup/60 milliliters water 2 tablespoons/30 milliliters Worcestershire sauce 1 1/2 teaspoons/7.5 milliliters pork rub (use the same rub as on your meat) 2 tablespoons/30 milliliters real maple syrup 1 tablespoon/15 milliliters melted butter Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process. Generously season the roast on all sides with the Traeger Pork and Poultry Rub. Put the pork roast on the grill grate, fat-side up and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.
"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!" Brine: 1 cup kosher salt, 1 cup brown sugar, additional flavor as desired. 1. Create a brine made from one cup each of kosher salt and brown sugar dissolved in a gallon of cold water. Feel free to add any other flavor you’d like including garlic cloves, red pepper flakes or one-quarter cup apple cider vinegar. 2. If you have a food-grade ...
How to Brine and Smoke Venison Backstrap by Clinton Begley Growing up in Quincy, Illinois with the border of Pike County just a few miles of blacktop away ensured that venison made frequent appearances on the family dinner table. With rare exceptions — like if you live in the Arctic — you need to salt your venison before you make jerky. The best way to do this is to brine it. And this is where your creativity comes in. Your brine provides the dominant flavor of your jerky, whether it's something like teriyaki or chipotle, or even just a simple salt and pepper brine. Put the venison tenderloin, whole, into a zip-style bag or large bowl. Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Process until it’s all incorporated and the garlic is broken to small pieces.
Pour the heated brine ingredients into the cold liquid and stir in. Allow the brine to cool to 40 degrees. Add you meat and refrigerate for 12-24 hours. For smaller cuts I do 12 hours and for a whole hind quarter I do the full 24. After the allotted time remove the meat from the brine and pat dry. Now feel free to roast, grill, or smoke the venison. 2 cups apple cider. 2 tablespoons Neely's Dry Rub Seasoning. 2 tablespoons apple cider vinegar. 2 tablespoons honey. 1/2 teaspoon cayenne pepper. 1/4 cup orange juice Discard the brine. Rinse off the loin, pat dry with paper towels and lay on a cutting board or large baking sheet. Drizzle with approximately 2 tablespoons of the olive oil. Massage the garlic into the loin and sprinkle with the salt, pepper, nutmeg and cinnamon. Rub the spices into the meat, so that they adhere to the pork. Place loin on V-Rack over Drip Pan, if desired.
sliced heart of palm (palmito) with the brine juice, sliced mushroom with their brine juice, coarsely chopped coriander, small size can 105gr very finely chopped jalapenos in vinagre with their brine juice. This won't make the recipe spicy at all. If you like it hot you need to add some fresh slices of green chile., sliced green olives with ... Apple Cider Brine for Pork Loins. Part of the series: Delectable Dishes. Apple cider brine is a great way to add a little additional flavor into delicious pork loins. Make apple cider brine for ... This brine uses heated apple cider vinegar and citrus juices stirred into the seasoning mixture and left to brine over night ( Will use apple juice instead ) and then smoke a boneless pork loin with hickory or perhaps mesquite, or a blend of the two Fantastic Citrus Brine for Pork Chops- did the recipe with regular peppercorn and mustard. I ...
This is why lemon juice is such a popular marinating ingredient. In particular, marinades will give an edge to your cooking when you are working with tougher cuts of meat such as leg and steaks. Naturally tender cuts such as venison backstrap and tenderloin (please note the name) really only need to be marinated when they come from older animals, particularly rutting bucks. The Best Venison With Apples Recipes on Yummly | How To Cook Venison Carbonnade, Slow Cooker Apple-scented Venison Roast, Crock Pot Apple-scented Venison Roast Sign Up / Log In My Feed Articles Plan & Shop New Browse Yummly Pro Guided Recipes Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
Venison Brine Recipe Venison Marinade Deer Brine Recipe Venison Recipes Grilling Recipes Venison Tenderloin Venison Jerky Venison Backstrap Cooking Venison Steaks What others are saying Smoked Venison I was proclaimed the best cook ever after much doubtful complaining. If you want to brine, then by all means go ahead. You will need 1/2 cup salt + 1/2 sugar to a gallon of water for the brine. The recipe here can be prepared with brined or fresh pork loin. Just be sure to thoroughly rinse the brine off and dry the pork before applying the rub. Spiced Smoked Pork Loin with Apple Cabbage Slaw. Spiced Smoked Pork Loin
Apple juice or cider in a brine for pork loin makes magic happen. Apples and pork are a beautiful combination, and this brine makes a juicy, flavorful, succulent and tender pork loin - guaranteed ... Smoked Venison Tenderloin. The back strap runs along the spine of the deer and contains very little connective tissue or fat. It is lean, has a texture similar to filet mignon and because of the thickness, and is excellent for smoking.
There were subtle hints of salt, maple and apple…it was so good. My kids could not get enough of this delicious pork and my husband and I loved it as well. I look forward to trying different brine recipes in the future for chicken, pork, and turkey. Pork Tenderloin in an Apple Maple Brine: Recipe and photos by For the Love of Cooking.net More of a brine than a marinade, the salt level in soy sauce can be pretty severe, and it will darken your meat dramatically. Use only for an hour or so, or dilute it. Here are a few venison marinades from around the world. All can be scaled up, and all are for about 1 to 2 pounds of meat.
Apple Cider Brined Pork Tenderloin Barbecue Recipe. This pork tenderloin barbecue recipe is one of my favorites. Pork tenderloin is delicious and tender alone, but with this brine it reaches new heights! On its own, pork tenderloin, because it is so lean and lacking in fat, can have a tendency to dry out. Also, the flavor of the pork alone is ... When wild game meat tastes "gamey," strong or musky, there has been something wrong in the preparation. A good marinade can solve many of these issues. Recipes abound. Here is a simple applejuice ... This brine is perfect for pork but works well with other meats, including poultry. Brining adds moisture and flavor to anything you cook. Your pork chops and pork tenderloin will remain juicy and well-seasoned when smoked, grilled, roasted, or fried.
Apple Juice Brined Smoked Pork Tenderloin Smoking Meat pork tenderloins, rub, apple juice, yellow mustard, barbecue sauce and 3 more Brined Pan Seared Pork Chops with Maple Five Spice Apples Rock Recipes Smoked venison roast, brined with apple cider, brown sugar and salt. . Saved from ... Tried this brine recipe on Smoked Venison Roast. Tried this brine recipe on 10/13/2017 See more . Get Smokin' With This Great Venison Dry Rub - Smoked Venison Roast Recipe Whitetail Deer Hunting Deer Hunting Tips Venison Meals Venison Deer Venison Recipes Deer Recipes Wild Game Recipes Clean Recipes. Try this ...
Hank Shaw of "Hunter, Angler, Gardener, Cook" has a ton of awesome recipes that require brining the game beforehand, like this one and this one. Here's one of our favorites from Georgia Pellegrini's book, "Girl Hunter:" Hog Brine Recipe (Good for 2 to 3 pounds of hog backstrap, chops or tenderloin; make sure all of the meat is covered in brine.) Smoked Pork Tenderloin Brine. Like I previously mentioned, this pork tenderloin recipe is really easy to follow. The first step involves brining the pork tenderloins in 2 cups of water plus 1/4 cup of salt. It’s best to let the pork tenderloins brine for about 8-1o hours, but you can let them brine for up to 24. I wouldn’t push much beyond ...