Jump to content

Looking for Ideas: Cured Venison Tenderloin


Rebel Darling
 Share

Recommended Posts

Anyone out there ever cure venison tenderloin? I just had the idea to serve it up as a Christmas Eve appetizer (maybe New Year's if more time is required).
 
Anyone with experience, or suggestions out there?
 
 
I'm all thumbs when using Tapatalk


Curing a piece of meat that large will take a month or so. Also do you have a safe place to do
This ?


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites

1 minute ago, chefhunter86 said:


Curing a piece of meat that large will take a month or so. Also do you have a safe place to do
This ?


Sent from my iPhone using Tapatalk

Won't take a month.  Tenderloin is not that thick.  My roasts only take 14 days. 

Link to comment
Share on other sites


Curing a piece of meat that large will take a month or so. Also do you have a safe place to do
This ?


Sent from my iPhone using Tapatalk



Thought about messaging you directly right after I hit "post."

Preliminary research is saying that I should use a bigger piece of meat, and take longer...

What do you mean by "safe place"? Controlled temps / humidity? If so, probably not.


I'm all thumbs when using Tapatalk
Link to comment
Share on other sites

2 minutes ago, chefhunter86 said:


How cured are we talking here? To make a bresola. Type cure ur would take months


Sent from my iPhone using Tapatalk

Well he's thinking about having this for Xmas, so it's definitely not going to be a dry cure like a dried sausage which uses cure # 2 and needs to have the proper humidity. 

 

 

Link to comment
Share on other sites




Thought about messaging you directly right after I hit "post."

Preliminary research is saying that I should use a bigger piece of meat, and take longer...

What do you mean by "safe place"? Controlled temps / humidity? If so, probably not.


I'm all thumbs when using Tapatalk

Yes controlled temp and humidity. And old fridge can work great. Yes as mowin says you could do a brine and make pastrami. For a dry cure you would need a lot more time.... I’ve always wanted to do a venison dry cure but haven’t done it yet


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites

Just for clarification, are talking  actual "inside" tenderloins, or loins/backstraps ?  Locally, when someone mentions tenderloins they are usually referring to the backstraps...

I figured that was the case here... I used to
Correct people but now kind of feel like a ass when I do


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites

3 minutes ago, chefhunter86 said:


I figured that was the case here... I used to
Correct people but now kind of feel like a ass when I do


Sent from my iPhone using Tapatalk

I've done the same thing a few times, only to be told, well that's what we call em.  Lol

Link to comment
Share on other sites

9 minutes ago, chefhunter86 said:


I figured that was the case here... I used to
Correct people but now kind of feel like a ass when I do


Sent from my iPhone using Tapatalk

I wasn't trying to correct anyone...Just wondered what cut was being discussed...Big difference in the size..  Kinda like comparing my Johnson to John Holmes...Hehehehe...

  • Like 1
Link to comment
Share on other sites

I wasn't trying to correct anyone...Just wondered what cut was being discussed...Big difference in the size..  Kinda like comparing my Johnson to John Holmes...Hehehehe...

I know right I make John look like a 2yr old lol


Sent from my iPhone using Tapatalk
  • Like 1
  • Haha 2
Link to comment
Share on other sites

You do realize, that curing will change the texture a little, but change the taste quite a bit. 



That's what I'm after... Many thanks.

I think the idea came a little too late, but will take a peak at the pastrami recipe tomorrow and make a decision for the holidays.


I'm all thumbs when using Tapatalk
Link to comment
Share on other sites

3 minutes ago, Rebel Darling said:

 

 


That's what I'm after... Many thanks.

I think the idea came a little too late, but will take a peak at the pastrami recipe tomorrow and make a decision for the holidays.


I'm all thumbs when using Tapatalk

 

 

Seeing your doing the inner tenders, they will cure in a few days, especially if you have a brine needle and inject them with the brine solution.  Think you'll be fine with a 3-4 day cure.  The backstraps would take 5-7 if you inject. 

Link to comment
Share on other sites

Seeing your doing the inner tenders, they will cure in a few days, especially if you have a brine needle and inject them with the brine solution.  Think you'll be fine with a 3-4 day cure.  The backstraps would take 5-7 if you inject. 

Mowin you are talking about a brine not a cure. These are two different concepts.


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites

3 minutes ago, chefhunter86 said:


Mowin you are talking about a brine not a cure. These are two different concepts.


Sent from my iPhone using Tapatalk

Yes a cure, as my recipe has cure #1.  

If it wasn't a emersion brine/cure, but a dry rub brine/cure, I would add several days.

 

The recipe I directed him to is a emersion brine/cure. 

Edited by mowin
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...