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In Reply to: Deer meat posted by Rickey on August 28, 2013 at 09:55:28:
This is the plan so far.
Alton Brown Orange Juice Brine
1 qt vegetable stock, chilled (regular, not low sodium - that's important)
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black peppercorns (I usually use more like 1 tbsp, but I like pepper)
2 bay leaves
1 qt. orange juice, chilled
2 qts. ice water
Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the sugar and salt, and cut the fire. Add in the remaining stock, orange juice, and ice water. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Brine for 48 hours. Remove and pat dry.
Wrap the meat with strips of bacon.
Then smoke @ 250 deg with a 50/50 mix of hickory and apple. Until the meat reaches 140 deg internal temp. Remove form the smoker, wrap in foil, and towels. Place in a cooler for 1 hour. Remove from the cooler and slice the meat very thin.
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