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Brined venison roast

post #1 of 7
Thread Starter 
Earlier last week I needed to get started with the cure process for some venison dried beef (another thread I will post as I finish it up). Well I pulled a couple extra roasts out as long as I was at it. These I had initially planned to add to the cure, but with most of 25 pounds curing these got set aside for a brine.

I started by soaking these three in cold water to bleed them out a bit first. Then set up my brine which consisted of salt, brown sugar, molasses, thyme, black pepper, lemon juice, lime juice, Worcestershire, bay leaves, garlic, and onion powder.

I put the meat in my brining tub added the brine and added additional water to cover completely. I placed it in the fridge over night.

This morning, I fired up the smoker with cherry wood for smoke at 225-250. I placed the meat in a strainer in the sink for a few minutes to drain off extra moisture from the meat before putting it on the smoke.

I took the meat to IT 152 which took about 5 hours due to the windy conditions today.

Finished product straight off the smoker



After a little while to rest, I had to make a test slice.


Mighty tasty. Will refrigerate overnight, then slice and pack for snacks.
post #2 of 7
Yum.. 'nuff said... drool.gif
post #3 of 7

Wheres the sliced shots????

 

 

 

I can just imagine slice thin on a sammie with cheese and mustard. 

post #4 of 7
Thread Starter 
Sorry guys. Didn't mean to keep ya hanging, but you know how it is with that four letter word. Work pulled me away, but here is the money shot you've been waiting for.





Excellent with a little mustard and a little onion on a Sammy, or even better with by itself on a roasted garlic flavored trisquit cracker. Mmmmmmm. Mmmmmmmm.

M
post #5 of 7

KS, They look excellent  !  point!

post #6 of 7

looks good congrats on that harvest

post #7 of 7
Thread Starter 
Thanks, CM. And thanks for the point

And thanks Woodsman

Mark
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