Hello Gents
Was hoping to tap some knowledge.
A few years ago, I had some of the cold smoke venison loin which I think was produced by Rannoch Smokery. It was extremely tasty.
Years have past and I have now have a BGE, ProQ smoke generator and stalk deer. So I would like to produce something similar to what Rannoch produce.
Have done all the normal googling and there is surprisingly little out there. I have Erlandsons book, but I think his smoking times are excessive for loins.
I am guessing a simple dry cure of equal quanties salt and sugar ( maybe a tiny amount of sodium nitrite around 0.02%). Maybe some thyme, rosemary, juniper, pepper and garlic powder - small quantities though in the cure.
Then a cold smoke for 6-8 hours ( more likely however long a Pro Q will burn a whole tray) and a day or two to settle down.
Any advice on brine and good combinations of wood would be very useful.
I know it can be a fantastic product, better than proper Smoked salmon, just need to find a good starting recipe and then refine it.
Cheers!
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