velveting bigger chunks

[in. pred]

i pulled a deer neck out to smoke. and thinking about alternative tenderizing. anyone every velvet bigger chunks? or velvet then smoke anything? will velveting react with the smoke in bad way? just some pre thinking. lol

 

[Steve H]

I've never heard of doing this to large chunks of meat. Always thin sliced. Up to 1/2".
I have smoked skewers of beef that were velveted. Didn't harm the process any. Just made sure the beef was thoroughly rinsed beforehand.
Came out like Chinese beef on a stick. Just with a slightly smoked flavor.

 

[in. pred]

yea after reading more about it, i dont think it would penetrate that far. i ended up just putting it in a tender quick wet brine this time. probably smoke it tomorrow. ive only used TQ in wet brine for making ham. my normal deer roast brine is just salt for cure. im wondering if its going to turn out like ham. that wouldnt be a bad thing i guess. lol

i thought about pounding it before brining, but i didnt. that mite help to tenderize it. maybe ill pound it after brining. no difference i wouldnt think. im just trying to cut down on cook time here :)

 

[ajbert]

I have to ask, what is velveting of meat? I know about Elvis on velvet but this is the first I've heard of this.