I seen this recipe in a magazine and thought it sounded good. Wanted to run it by you guys first to see if it sounds correct.
1) Rub 1 TBS Morton tender quick cure per LB of venison round roast.
2) Rub brown sugar over roast.
3) Put in zip lock bag and poor 19 oz crushed pineapple. Squeeze out air and seal bag.
4) Let 3.5 lb roast sit in refrigeration 6 days.
5) Remove from brine, rinse well then smoke at 225 till internal temp reaches 160 .
Do you think a round would be good cut to try this on?
1) Rub 1 TBS Morton tender quick cure per LB of venison round roast.
2) Rub brown sugar over roast.
3) Put in zip lock bag and poor 19 oz crushed pineapple. Squeeze out air and seal bag.
4) Let 3.5 lb roast sit in refrigeration 6 days.
5) Remove from brine, rinse well then smoke at 225 till internal temp reaches 160 .
Do you think a round would be good cut to try this on?