I have a couple venison top round (top sirloin) roast I am considering smoking. Wondering if anyone has done this and has any tips. My main concern is it coming out dry since there is basically no fat.
I have a couple venison top round (top sirloin) roast I am considering smoking. Wondering if anyone has done this and has any tips. My main concern is it coming out dry since there is basically no fat.
Has anybody heard of "lardon" it's the process of injecting strips of fat into lean meats. It seems to be a slightly tricky process in the aspect of not making it to greasy but adding fat and good flavor.
I am thinking of a modified version of this where I make an I injection of bacon grease (just warm enough to be soft) some broth garlic etc.