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Larry White on Instagram: "Smoked Venison backstrap. I created this recipe for an easy addition to my holiday charcuterie spreads. Cured, air dried, smoked to 122 degrees and then chilled. Brushed with a mixture of powdered sugar and water, then torched until tacky. Serve at room temperature or slightly warmed through. •1 gallon water • 1 ½ cups kosher salt • 1 cup sugar • 2 tbsp + 2 tsp pink curing salt (42g) • 1 tsp crushed juniper berries • 1 bunch fresh sage • 1 bunch fresh thyme • 2 sprigs
0:17
Larry White on Instagram: "Smoked Venison backstrap. I created this recipe for an easy addition to my holiday charcuterie spreads. Cured, air dried, smoked to 122 degrees and then chilled. Brushed with a mixture of powdered sugar and water, then torched until tacky. Serve at room temperature or slightly warmed through. •1 gallon water • 1 ½ cups kosher salt • 1 cup sugar • 2 tbsp + 2 tsp pink curing salt (42g) • 1 tsp crushed juniper berries • 1 bunch fresh sage • 1 bunch fresh thyme • 2 sprigs
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