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.

 

[in. pred]

here man https://www.simplyrecipes.com/how-to-velvet-meat-8363032

 

[in. pred]

cook time is here but i can make up my mind how to cook it. its so hot and humid out already giving me second thoughts. i mite just gill this one and toss it in the crock pot the rest of the day. i hate to wimp out but it doesnt seem worth the suffering. lol

 

[1MoreFord]

If the chunks start out large enough to make it feasible I'd Jaccard them instead of velveting. I know Jaccarding works and if velveting does what I think it does I don't like it. I've eaten too much Asian food that's kinda slimey and I suspect velveting is the culprit.

 

[Steve H]

If the chunks start out large enough to make it feasible I'd Jaccard them instead of velveting. I know Jaccarding works and if velveting does what I think it does I don't like it. I've eaten too much Asian food that's kinda slimey and I suspect velveting is the culprit.

Meat that has been velveted will have a slimy feel if not prepared correctly. After being velveted. It must be rinsed thoroughly. And patted dry before using.

 

[in. pred]

ok turned out more tender than i expected!
been in this brine for 2 days

i dumped it out in the sink to drain. i did a test fry and wasnt over salty so i didnt rinse it any or season it more. just grilled it hot to char it up. then tossed it in beef broth in the instant pot. gave it a 20 min. squeeze then put it on slow cooker mode for hour or 2. when i opened it up it smelled amazing. its will just mash with your fork its so tender. this gona be some killer BBQ sandwiches!

must have been shaking on the fork shot sorry. lol not sure whether it was the 2 day tender quick and dales soak, the 20min. squeeze, or the slow cook that did it. but, man it destroyed the toughness!

for my memories sake it was dales, water, TQ, sugar, red pepper flakes, black pepper and rosemary. cooked up for 20min.