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Venison Loin/Steak with MSS

bowhunthard88

bowhunthard88

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Joined
Apr 9, 2020
Messages
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Location
Dingmans Ferry, PA
Any fans of Montreal Steak Seasoning out there? I have become a big proponent of dry brining, and I just did a venison loin on the grill last night. The test was instead of dry brining it, then seasoning, and then cooking; I seasoned the loin liberally on all sides with MSS and let it sit in the fridge (uncovered) for about 24 hours, took it out and let it warm up for about a half hour, and then threw it on the grill. If you like MSS it was amazing, given the option to use MSS I now will season well before and let sit. Essentially it's a dry brine using the salt in the MSS. That and the new Combustion wireless thermometers are awesome! I've had issues with the older MeatStick thermometers with connection...
 
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MSS is great! That sounds delicious. I made some beef steaks a long time ago with it that came out great. I have never been able to repeat it. I might try something like you did. Let it sit over night. Thanks for the tip.
 
MattMan81 said:
MSS is great! That sounds delicious. I made some beef steaks a long time ago with it that came out great. I have never been able to repeat it. I might try something like you did. Let it sit over night. Thanks for the tip.
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It's essentially dry brining it with seasoning for flavor! Also, leave it uncovered, because the surface actually dries out to the touch and you can put a heck of a crust on it if wanted. I wouldn't do this with super thin or really small pieces for more than 4-8 hours, but a loin or steak is good at about 12-24 (not 72 lol). I usually season and throw in the fridge (in an open small LEM tub, on a small cooling rack so that liquid can drain off and it's not sitting in it) the night before cooking it (possibly longer for really thick pieces).
 
Oh yeah MSS is a staple steak seasoning. If I’m not using that then I really like my tenderloins seared in butter with the GSP (garlic, salt, pepper). And of course you gotta have the mushrooms and onions cooking down to top it!
 
bowhunthard88 said:
seasoned the loin liberally on all sides with MSS and let it sit in the fridge (uncovered) for about 24 hours, took it out and let it warm up for about a half hour, and then threw it on the grill.
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I’ll have to try this over night rub, never considered it even though I do that with briskets and other meats.
 
MSS is my go-to. Years ago I went to consolidate a couple of partial jars and accidentally mixed MSS with mesquite seasoning, and was quite pleased with the results.

An old hunting mentor seasons his steaks with MSS before he vac-pacs them, so they dry-brine in the fridge as they defrost.
 
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