Cold smoked venison backstrap..

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Meatcandy101

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Sep 26, 2021
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Well I figured I'd post my results. This turned out exactly like I was hoping. This is essentially bresaola only cold smoked to desired weight reduction.
 

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Meatcandy101

Newbie
Original poster
Thread starter
Sep 26, 2021
13
0
Meat candy , did you follow bearcarvers recipe to cure and smoke to temp or did you cold smoke after the tq cure ? This is similar to what I’m trying to accomplish but am torn between a tq brine or #1 brine and tq rub
I ended up cold smoking after 8-9 days of curing. I cold smoked it for 4 nights (wrapping and refrigerating during the day) got me close to a 30% reduction in weight.
 

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