Cured venison roast

Discussion in 'Wild Game' started by so ms smoker, Jan 13, 2014.

  1. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

       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.


    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!




      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
     
    crazymoon likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great looking Venny Dried Beef !!!

    Awesome tasting stuff !!!

    Bear
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's some great looking beef! Nice job!
     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

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

      Mike
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

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

       Mike
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks mighty tasty :drool. Nice job with Q view. WHB
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!!!
     
  8. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

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

      Mike
     
  9. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

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

      Mike
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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
     
  11. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      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
     
  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
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
  14. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

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

      Mike
     
  15. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

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

      Mike
     
  16. mr crab

    mr crab Newbie

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

Share This Page