3 day cured venison loin. Cured in salt, sugar, toasted black pepper, juniper and rosemary. Then dusted in more black pepper and juniper. This one is on the charcuterie platter every holiday season with a spread of mustards, cheeses and crackers. Here’s my cure mix. Sometimes I opt for smoked salt and sugar. ▢ 1 1/2 cups kosher salt ▢ 3 cups sugar ▢ 12 sprigs fresh rosemary ▢ 8-10 Juniper Berries, (crushed) ▢ 1 tablespoon toasted black peppercorns | Larry White
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3 day cured venison loin. Cured in salt, sugar, toasted black pepper, juniper and rosemary. Then dusted in more black pepper and juniper. This one is on the charcuterie platter every holiday season with a spread of mustards, cheeses and crackers. Here’s my cure mix. Sometimes I opt for smoked salt and sugar. ▢ 1 1/2 cups kosher salt ▢ 3 cups sugar ▢ 12 sprigs fresh rosemary ▢ 8-10 Juniper Berries, (crushed) ▢ 1 tablespoon toasted black peppercorns | Larry White
935.2K views11 months ago
FacebookLarry White
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Smoked venison roast. Quick cured in a homemade spice blend mixed with little powdered sugar. Left at room temperature for 3 hours, then smoked at 200 degrees over pecan to an internal temp of 125 degrees. Torched with a searzall after resting for 30 minutes. | Larry White
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