Brined venison roast

Discussion in 'Wild Game' started by klutzyspuds, Mar 19, 2017.

  1. klutzyspuds

    klutzyspuds Meat Mopper

    Earlier last week I needed to get started with the cure process for some venison dried beef (another thread I will post as I finish it up). Well I pulled a couple extra roasts out as long as I was at it. These I had initially planned to add to the cure, but with most of 25 pounds curing these got set aside for a brine.

    I started by soaking these three in cold water to bleed them out a bit first. Then set up my brine which consisted of salt, brown sugar, molasses, thyme, black pepper, lemon juice, lime juice, Worcestershire, bay leaves, garlic, and onion powder.

    I put the meat in my brining tub added the brine and added additional water to cover completely. I placed it in the fridge over night.

    This morning, I fired up the smoker with cherry wood for smoke at 225-250. I placed the meat in a strainer in the sink for a few minutes to drain off extra moisture from the meat before putting it on the smoke.

    I took the meat to IT 152 which took about 5 hours due to the windy conditions today.

    Finished product straight off the smoker


    After a little while to rest, I had to make a test slice.

    Mighty tasty. Will refrigerate overnight, then slice and pack for snacks.
     
    crazymoon likes this.
  2. mowin

    mowin Master of the Pit

    Yum.. 'nuff said... :drool
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wheres the sliced shots????

    I can just imagine slice thin on a sammie with cheese and mustard. 
     
  4. klutzyspuds

    klutzyspuds Meat Mopper

    Sorry guys. Didn't mean to keep ya hanging, but you know how it is with that four letter word. Work pulled me away, but here is the money shot you've been waiting for.



    Excellent with a little mustard and a little onion on a Sammy, or even better with by itself on a roasted garlic flavored trisquit cracker. Mmmmmmm. Mmmmmmmm.

    M
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    KS, They look excellent  !  point!
     
  6. woodsman5150

    woodsman5150 Newbie

    looks good congrats on that harvest
     
  7. klutzyspuds

    klutzyspuds Meat Mopper

    Thanks, CM. And thanks for the point

    And thanks Woodsman

    Mark
     

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