Help with Venison Roast

Discussion in 'Wild Game' started by dwaytkus, Apr 26, 2013.

  1. dwaytkus

    dwaytkus Smoke Blower

    Hello all.  I am looking for some advice.  I recently had some smoked venison that was done at a smokehouse.  It was the tastiest way I have ever eatin venison!!  It was a roast that was thinly sliced and served with cheese and crackers.  I was told that the roast at this smokehouse was brined in a vacuum tumbler and injected.  I dont know that ingredients or how I could replicate it.  I just bought a smoker and I want to give it a try.  I have been reading alot of posts and see alot of guys different brines. 

    Can someone recommend a brine and any other details to maybe get a finished product like this?  Is what I had called Deer Ham?  It didn't taste like ham.

    Thanks!

    Dan
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

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