This smoked venison loin has been marinated in citrus then smoked to perfection. This could be one of the simplest methods to cook venison.

What is a Brine?

Soaking food in a saltwater solution is all it takes. Other components, such as sugar, herbs, or spices, may be added for added flavor. A brine, on the other hand, only requires salt and water.

Why do you brine your meat before you cook it?

Brining was first used to preserve food in the days before refrigeration. However, there are two compelling reasons to brine meat in the twenty-first century: flavor and texture. Brining the meat infuses it with rich, finger-lickin’ tastes while also tenderizing it to a buttery texture. So, how does it function?

What else may a brine be used for?

A brine is a terrific method to give a cut of meat an extra layer of taste. Since the saltwater has already entered the flesh, why not add some additional flavors? In a brine, soy sauce, brown sugar, molasses, garlic, and ginger are all excellent additives. To make my venison brine a little more interesting, I add a few to it.

How Long Should Vension be Smoke?

Smoke venison for two hours at 225 degrees Fahrenheit. However, the actual time will vary depending on the thickness of the venison loin and the level of doneness you prefer.

Aim for a cooking temperature of 135 degrees Fahrenheit if you want your venison to retain its red color, as shown in my images. Pull the venison at 145 degrees for medium. Allow it to cook past 160 degrees if you, like my wife, don’t want to see any red.

Ingredients in my Venison Brine

1. 1 quart of water
2. 3/4 cup of kosher salt
3. Worchestershire Sauce (quarter cup)
4. 1/2 cup soy sauce 1 cup brown sugar
5. 2 tbsp. ground black pepper
6. Garlic cloves, 6 (Crushed)

Instructions:

• In a saucepan over medium heat, pour 1 quart of water. Stir in the salt and brown sugar until they are completely dissolved. Cook for another 5 minutes after adding the other ingredients. (I believe the extra cook time makes the brine more delicious.)
• Fill a large enough pot with the remaining 3 quarts of water and some ice to hold the brine and the meat you want to brine.
• Stir in the heated brine components with the cold liquid. Allow the brine to cool to a temperature of 40 degrees.
• Refrigerate for 12 to 24 hours after adding the meat. I do 12 hours for smaller cuts and 24 hours for a whole hindquarter.
• Remove the meat from the brine and pat it dry when the time has passed. The venison can now be roasted, grilled, or smoked.

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