Posted this in the curing section, but no reply thought I would re-post here...
Pulled some venison roasts out of the freezer last night to thaw, trying to use up last years supplies. Need some curing help.
Had some brine cured and smoked venison at a Christmas party last year that was amazing. I want to do something similar with these roasts. I have never cured anything before, but understand the principles of it and have a few years of smoking under my belt.
I didn't get much info on this alluring smoked venison, but I was told that it was brined for about a week and smoked low and slow for quite some time. To me it was reminiscent of corned beef / pastrami, probably leaning more towards the CB side.
Would appreciate any suggestions, going to shop for supplies this afternoon...
Was thinking of doing one dry cured (smaller) and one brine cured...
My roasts are as follows:
About 3" x 4" round - 2lb 1.7oz Frozen
About 4.5" x 5" round - 2lb 14.1oz Frozen. Little freezer burn, bad packaging on my part, will trim before...
Pulled some venison roasts out of the freezer last night to thaw, trying to use up last years supplies. Need some curing help.
Had some brine cured and smoked venison at a Christmas party last year that was amazing. I want to do something similar with these roasts. I have never cured anything before, but understand the principles of it and have a few years of smoking under my belt.
I didn't get much info on this alluring smoked venison, but I was told that it was brined for about a week and smoked low and slow for quite some time. To me it was reminiscent of corned beef / pastrami, probably leaning more towards the CB side.
Would appreciate any suggestions, going to shop for supplies this afternoon...
Was thinking of doing one dry cured (smaller) and one brine cured...
My roasts are as follows:
About 3" x 4" round - 2lb 1.7oz Frozen
About 4.5" x 5" round - 2lb 14.1oz Frozen. Little freezer burn, bad packaging on my part, will trim before...
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