Adapted from DENTIST CHEF
1 1/2 lbs. Venison Tenderloin
20 gr Smoked Sea Salt (about 2-3 percent of meat wt.)
1/4 tsp. of Pink Salt (optional, but keeps color of meat)
30 gr Brown Sugar
Spices: Nutmeg, Black-White-Green Peppercorns, Fennel Seed, Cardamon, Juniper Berries, Cloves
Herbs: Tarragon, Bay Leaf, Thyme, Oregano, and Rosemary
2-3 dried Chipotle or Jalapeno Peppers with seeds
Trim silverskin and fat from the tenderloin, weigh for calculating salt.
Process salt, sugar, spices, herbs and peppers until powdery, set aside.
Rub half of the spice mix into the meat; place in a covered container or zip lock bag and flip every 12 hours.
Refrigerate 7-10 days until firm.
Discard liquid. Coat with remaining spice mix, place in a clean container.
Refrigerate, flip every 12 hours for 1-2 days.
Wash gently in cool water, pat dry.
Double-wrap in cheese cloth and secure, note both date and weight. It should be about 30% less than at the start.
Hang in the coolest part of the basement in a moist area (not wet, just humid).
After two weeks, weigh. If it did not lose another 30%, put it back and check in a few more days.
Such complex flavor from a deer taken by Dan on our property!