Looking for Ideas: Cured Venison Tenderloin

[Rebel Darling]

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?

 

 

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[Chef]

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 ?


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[mowin]

I cure the individual roast from the hind frequently to make venison pastrami. 

[mowin]

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 ?


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

[Chef]

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

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


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[mowin]

Check out my post on the last page of "what's in your smoker today". My recipe is posted. 

[Rebel Darling]

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


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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.


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[mowin]

2 minutes ago, chefhunter86 said:

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


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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. 

 

 

[Rebel Darling]

Check out my post on the last page of "what's in your smoker today". My recipe is posted. 

What's the name of the recipe?


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[Pygmy]

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

[mowin]

Venison pastrami.  

[Chef]

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


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[Chef]

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


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[mowin]

It's on page 14.  look for the thread what's in your smoker tonight.

[mowin]

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


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

[Pygmy]

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


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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...

[Chef]

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


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[Rebel Darling]

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

Tenderloin, tenderloin.


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[mowin]

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

[Rebel Darling]

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.


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[mowin]

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.


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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. 

[Chef]

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.


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[mowin]

3 minutes ago, chefhunter86 said:

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


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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 December 18, 2017 by mowin