Cured venison roast

so ms smoker

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Gulfport, MS

• Jan 13, 2014

• #1

   I took some pieces of venison hindquarter and cured them for 10 days in Pop's brine. Then I slow smoked them following Bearcarvers receipe for dried beef where he used venison.Put on a rub of SPOG and crushed red pepper.

Venison roast 001.JPG

• so ms smoker
• Jan 13, 2014

130 degrees for two hours. Started pitmaster pellets in AMNPS after about an hour. Bumped temp to 150 after another hour for about 4 hours. Then to 170 for about 2 hours .Nearly bedtime so I took them off to cool. IT was 125. Not quite done but I sampled it anyway.Very tender and juicy!

Venison roast 002.JPG

• so ms smoker
• Jan 13, 2014

Venison roast 003.JPG

• so ms smoker
• Jan 13, 2014

Venison roast 004.JPG

• so ms smoker
• Jan 13, 2014

  Wrapped it up and into the fridge to take to the deer camp for supper the next night. Heated to about 135 and  served sliced with rice and gravy, sliced and roasted sweet potatoes and garlic bread. Needless to say, there was none left!

  My thanks to Pop's for the brine and info on the curing time and Bearcarver for his excellent detailed posts!

  Mike

 

• 

Reactions: crazymoon

Bearcarver

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• Jan 13, 2014

• #2

Great looking Venny Dried Beef !!!

Awesome tasting stuff !!!

Bear

 

dirtsailor2003

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• Jan 13, 2014

• #3

That's some great looking beef! Nice job!

 

so ms smoker

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• Jan 13, 2014

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Bearcarver said:

 
Great looking Venny Dried Beef !!!

Awesome tasting stuff !!!

Bear

Click to expand...

 Thanks Bear. Mostly followed your post of ' Venison dried beef'. Nothing dry about it though!

  Mike

 

so ms smoker

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• Jan 13, 2014

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dirtsailor2003 said:

That's some great looking beef! Nice job!

Click to expand...

  Thanks Case. The most tender hind quarter I have ever had. Came out as good as bacon wrapped backstrap medallions!

   Mike

 

Rafter H BBQ

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• Jan 13, 2014

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Looks mighty tasty :drool. Nice job with Q view. WHB

 

dirtsailor2003

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• Jan 13, 2014

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So MS Smoker said:

  Thanks Case. The most tender hind quarter I have ever had. Came out as good as bacon wrapped backstrap medallions!

   Mike

Click to expand...

Man your making my mouth water!!! We didn't get any venison this year, but I know what I'm going to do if we get some next year!!!

 

so ms smoker

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• Jan 13, 2014

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 Thanks WHB. It was very tender and tasty! Low and slow is great for venison!

  Mike

 

so ms smoker

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• Jan 13, 2014

• #9

dirtsailor2003 said:

Man your making my mouth water!!! We didn't get any venison this year, but I know what I'm going to do if we get some next year!!!

Click to expand...

Cheat steal or borrow to get some!  This is a great receipe!

  Mike

 

crankybuzzard

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Montague County, TX

• Jan 13, 2014

• #10

WOW!

We have 4 management doe tags that we have to fill before Feb 11th, and I know what I'm going to do with some of it now!

The boys will harvest and the old man will cure and smoke!

Great post!

Charlie

 

so ms smoker

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• Jan 13, 2014

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  You will not be disappointed! The 8-10 day cure plus 8-10 hour smoke may seem outrageous, but are well worth the wait! The most tender and juicy hindquarter meat you have ever had.

   Mike

 

leah elisheva

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• Jan 14, 2014

• #12

Hey that looks lovely!!! (I adore venison).

Great job!

And is that a pug, in your avatar photo? Adorable! (I have three dogs myself and thus notice these things you see).

Happy Tuesday to all!

That deer meat looked divine!!!!

Cheers! - Leah

 

Bearcarver

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• Jan 14, 2014

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So MS Smoker said:

 
 Thanks Bear. Mostly followed your post of ' Venison dried beef'. Nothing dry about it though!

  Mike

Click to expand...

Yup---That's the way I like it. If anyone wants it drier, all it takes is to keep it in the smoker longer at about 150*-160*.

Then it should be pulled when it hits 160* IT. No cooking needed after that.

I like it moist for my Dried Beef & cheese sammies.

Bear

 

Last edited: Jan 14, 2014

so ms smoker

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Gulfport, MS

• Jan 14, 2014

• #14

Leah Elisheva said:

 
Hey that looks lovely!!! (I adore venison).

Great job!

And is that a pug, in your avatar photo? Adorable! (I have three dogs myself and thus notice these things you see).

Happy Tuesday to all!

That deer meat looked divine!!!!

Cheers! - Leah

Click to expand...

  Thanks Leah ! It was some of the best venison I have ever had!

  Mike

 

so ms smoker

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Gulfport, MS

• Jan 14, 2014

• #15

Bearcarver said:

 
Yup---That's the way I like it. If anyone wants it drier, all it takes is to keep it in the smoker longer at about 150*-160*.

Then it should be pulled when it hits 160* IT. No cooking needed after that.

I like it moist for my Dried Beef & cheese sammies.

Bear

Click to expand...

 The look of those sammies was my inspiration! Thank you Sir for your posts!

  Mike

 

mr crab

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Dec 28, 2014

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• Jan 26, 2016

• #16

Looks awesome. I started my meat in the brine last Thursday. Plan to smoke sunday. Any pointers?