- Joined Jun 22, 2019
I have a couple venison top round (top sirloin) roast I am considering smoking. Wondering if anyone has done this and has any tips. My main concern is it coming out dry since there is basically no fat.
I've done it with good results, but the key was to soot for something like a smoked prime rib so smoking to rare or med rare was the way to go. ALSO I marinated the roast for 24 or more hours to get it good and juicy and flavorful.I have a couple venison top round (top sirloin) roast I am considering smoking. Wondering if anyone has done this and has any tips. My main concern is it coming out dry since there is basically no fat.
What I have done is make what I call bacon spikes. Lay however many pieces of bacon you want to use on a cookie sheet. Then put in freezer. When frozen cut corner to corner. Put back in freezer. Have a knife that will reach from end to end of roast. Make slits in roast the width of bacon without cutting to outside edge. Kind of like stabbing it. Now you need to be quick on this next step. Pull a spike out of freezer an push into slit. Point first. Pull another spike from freezer an push in from other end of slit. Keep doing this until all slits are done. If some is sticking out no big deal or trim off. Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA. Others have also made good suggestions.Has anybody heard of "lardon" it's the process of injecting strips of fat into lean meats. It seems to be a slightly tricky process in the aspect of not making it to greasy but adding fat and good flavor.
I am thinking of a modified version of this where I make an I injection of bacon grease (just warm enough to be soft) some broth garlic etc.
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