SV deer roast ?

[BC Buck]

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.

 

[indaswamp]

Yes, it should get tender. You need a temp. of at least 180 to breakdown collagen into gelatin.

 

[indaswamp]

How thick would the roast be? Thickness does matter....

 

[Rafter H BBQ]

indaswamp has ya covered… hope ya post up the results.

 

[BC Buck]

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.