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Help with Venison Roast

post #1 of 3
Thread Starter 

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

post #2 of 3

Pop's brine.

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

http://www.smokingmeatforums.com/t/131711/cured-venison-ham-s

 

You could add cracked pepper after it has soaked in the brine.

post #3 of 3

Here is a Dry cure Step by Step.

 

Dry Cured Smoked Venison Dried Beef:

http://www.smokingmeatforums.com/t/101317/smoked-venison-dried-beef

 

 

Bear

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