SV deer roast ?

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BC Buck

Meat Mopper
Original poster
Dec 16, 2018
Thinking of curing a roast out of hind quater . Then SV like I do corned brisket. 180F temp about 10 hours. Would roast get tender with that kind of cook.
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Pulled a top round that is 2lb and 2" thick. Defrosting and will corn tomorrow. Was a 265LB buck so not sure how tender will get. Did bottom and smoked to make pastrami. At 135 IT was good but needed to be shaved thin. Aged 2 weeks but only so much you can doo.
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