couple deer roasts

[in. pred]

the one is a short story. i tried the deer into a ham cure again. i went with less tender quick this time because last one was too salty. well it was a great smoked deer roast but it wasnt quit a "ham" like the last one. better luck next time.

now the second roast turned out fantastic! it was another experimental cook. i injected it with a dales black pepper and beef broth mix. then bagged it with the rest of the injection mix. it sat in the fridge 2days and cooked on the third day. to cook it i laid onion slices in a corning wear dish and added beef broth up to the top of them. i seasoned the onion and broth with garlic powder rosemary and salt. i probed the roast and set it on the onions. covered it with butter then montreal stk seasoning, rosemary, thyme, garlic powder. i put the lid on and set it in the 275 oven. it cooked like that till it got just over 100 internal temp. i then bumped oven temp down to 225 until meat hit 135 inside. it came ut to rest and topped at 153. after a long rest i sliced it and smiled. it was gorgeous inside even though it went that high. still super moist, flavorful and fork tender! i wrote it down it was so good!

first one mite look better on here but it was far behind the dales roast. imo

 

[chopsaw]

i went with less tender quick this time because last one was too salty.

Looks good from here . 1 TBLS per pound of whole muscle meat , then rinse , pat dry and season , but no added salt .

 

[crazymoon]

IP, They both look delicious!!!!!