Post by TasunkaWitko on Dec 4, 2013 16:38:16 GMT -5
My deer is all frozen solid at the moment, but I intend to try this as soon as things thaw and we get him cut up. This looks to be similar to the dried/chipped "beef" that is so good, and I figured I would post it to see if anyone wants to try it.
Note: My suggestions (parting ways with the actual recipe) are in italics:
Jerky-Cured Smoked Venison Roast
Recipe from The Hunting and Fishing Library/Complete Hunter Series
*2 cups cold water (this could probably be left out in favour of a "dry" brine)
*1 can/bottle lager-style beer
*Morton's Tender Quick appropriate for weight at the rate of 1 tablespoon per pound (other cures can be used according to package directions; salt would probably have to be added to taste)
*2 tbps red wine vinegar
*2 tbsp Worcestershire sauce
*1 tbsp dried onion flakes (half an onion, diced finely)
*1 tsp garlic powder (2 garlic cloves, minced)
*1/2 tsp white pepper (I would double this, and use black pepper perhaps)
*A 1.5- to 2-pound venison roast
Brine/cure for the required length of time (the recipe says overnight, but that's submberged in a liquid brine)
Rinse, pat dry and allow pellicle to form
Smoke at low temperatures, finishing to an internal temperature of 140 degrees.
Allow to cool.
Vacuum-pack or heat-and-serve; (I'm guessing it can also be sliced thinly as a deli-style meat).
The page from the book was a bit warped (I use this book a LOT), but here's a photo....
Anyone want to give it a shot? It sure looks good ~
By the way, if anyone is interested in the book, here it is on Amazon.com:
www.amazon.com/Venison-Cookery-The-Complete-Hunter/dp/0865730687/ref=cm_cr_pr_product_top
Note: My suggestions (parting ways with the actual recipe) are in italics:
Jerky-Cured Smoked Venison Roast
Recipe from The Hunting and Fishing Library/Complete Hunter Series
*2 cups cold water (this could probably be left out in favour of a "dry" brine)
*1 can/bottle lager-style beer
*Morton's Tender Quick appropriate for weight at the rate of 1 tablespoon per pound (other cures can be used according to package directions; salt would probably have to be added to taste)
*2 tbps red wine vinegar
*2 tbsp Worcestershire sauce
*1 tbsp dried onion flakes (half an onion, diced finely)
*1 tsp garlic powder (2 garlic cloves, minced)
*1/2 tsp white pepper (I would double this, and use black pepper perhaps)
*A 1.5- to 2-pound venison roast
Brine/cure for the required length of time (the recipe says overnight, but that's submberged in a liquid brine)
Rinse, pat dry and allow pellicle to form
Smoke at low temperatures, finishing to an internal temperature of 140 degrees.
Allow to cool.
Vacuum-pack or heat-and-serve; (I'm guessing it can also be sliced thinly as a deli-style meat).
The page from the book was a bit warped (I use this book a LOT), but here's a photo....
Anyone want to give it a shot? It sure looks good ~
By the way, if anyone is interested in the book, here it is on Amazon.com:
www.amazon.com/Venison-Cookery-The-Complete-Hunter/dp/0865730687/ref=cm_cr_pr_product_top
