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  #1  
Old 08-01-2017, 07:56 AM
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Default Venison brine????

Has anyone brined venison to maintain juiciness? I know the go to is bacon wrap venison on the smoker or grill but I would like to maintain that venison flavor. I've grilled backstraps and sweet meat with pretty good success without drying it out but I wanted to try some venison in the smoker.

I can't say I've ever seen anyone brine red meat. Does it work? Or is there a better way?

I saw in a post somewhere on here that someone smoked an entire hind quarter. That sounds like something I'd like to try if I am fortunate enough to tag a deer this year.
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  #2  
Old 08-01-2017, 08:02 AM
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Not a brine, but we often soak in buttermilk overnight!
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Old 08-01-2017, 08:10 AM
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I would use Mad Hunky Nekkid Brine. That way you could add any spices you want for flavor or no spices for just the pure venison flavor.
I have used it on beef & lamb, and it worked excellent.
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Old 08-01-2017, 10:14 AM
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Quote:
Originally Posted by BYBBQ View Post
I would use Mad Hunky Nekkid Brine. That way you could add any spices you want for flavor or no spices for just the pure venison flavor.
I have used it on beef & lamb, and it worked excellent.


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Old 08-01-2017, 07:32 PM
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Absolutely worth it...I have used the MH Nekkid on beef with great results...I cant imagine that it wouldn't be excellent on venison...
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Old 08-01-2017, 07:41 PM
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Not to preach to the choir...but Nekkid and your seasonings..or..lack thereof... will ensure a juicy tender product. Most likely anyway. You dont take Vennie to 3214F right?
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Old 08-01-2017, 08:19 PM
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Salt H2O brine without any flavoring will make your meat juicy. Swims,fly's or fart on the range, it don't matter!
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Old 08-02-2017, 07:50 AM
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I guess I need some Nekkid Brine. Had a feeling that might come up in the conversation. I stop just shy of 3214F so it ends up there after a few minute rest, got to keep the wife happy.
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Old 08-02-2017, 10:20 AM
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Google venison pastrami. I brined and smoked a deer quarter once upon a time and it turned out very good. I can't find the recipe though.
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  #10  
Old 08-02-2017, 10:48 AM
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I usually marinade venison.

red wine, bayleaves, few splashes worcestershire sauce, pepper some garlic - leave overnight.

If it's an old deer or shoulder then go 50/50 red wine and coke.
Coke helps to break down the tough muscle fibres.
If you use it with a smaller younger animal the meat can get a little mushy - kinda like bad SV.

Coke is also good for cleaning your drains. jewellery & toilets. Why on earth people drink it, I have no idea

It's essentially a mixture of neat acids.
Phosphoric acid, citric acid, carbonic acid.
Just evil stuff.
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  #11  
Old 08-12-2017, 04:32 PM
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We all have to die of something in the end I suppose. OD'ing on Coca-Cola seems as good (although an unlikely) away to go as any other one might think up.

I always guffaw inside a little when I hear of how submerging a roofing nail or deck screw in a glass of Coke will eat it away to nothing in 4 short days or whatever the timeframe is usually quoted at.

Funny how no one seems to add the caveat that a glass of Coke doesn't sit in your stomach much longer than 10 minutes or so in the first place, huh?...

Just my $0.02, anyways.
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