VENISON BOTTOM ROUND

[yankee2bbq]

YEAP! That sure looks super juicy!
Love it!
POINT!

 

[Sowsage]

SS, Looks delicious ! Steak and chop is an excellent marinade.

Crazymoon,thank you!. Yep thats some good stuff!

 

[olaf]

Bottom round, never knew they existed growing up because that's where my dad always shot them (still does). If my butchering skills are up to it this is definitely one to try looks fantastic.

 

[Sowsage]

Man that is some of the juiciest venison I’ve seen! Super job.

Thanks Jeff! It was really juicy! And the foil that it rested in had a ton of juice in it too!!

 

[Sowsage]

YEAP! That sure looks super juicy!
Love it!
POINT!

Thanks yankee!

 

[Sowsage]

Bottom round, never knew they existed growing up because that's where my dad always shot them (still does). If my butchering skills are up to it this is definitely one to try looks fantastic.

Thanks! Holy crap! Don't think ive ever shot one in the hind quarter! If you get to that point just let me know. Hind quarters are the easiest part to break down. I'll walk you through it.

 

[Winterrider]

That looks fantastic. I just sliced up a bottom rd and a sirloin for jerky. Got 1 more , may have to give it a whirl.
What temp did you use, and approx. time?

 

[Sowsage]

That looks fantastic. I just sliced up a bottom rd and a sirloin for jerky. Got 1 more , may have to give it a whirl.
What temp did you use, and approx. time?

Thanks!! I just used a high temp on the grill. Seared it flipping a few times and then moved it over to a warm side until the IT reached about 128° wrap it up and let it rest.

 

[Brokenhandle]

That's just perfect Travis! Some good eating for sure! We use alot of roasts for jerky also but might have to give this a go.

Ryan

 

[Sowsage]

That's just perfect Travis! Some good eating for sure! We use alot of roasts for jerky also but might have to give this a go.

Ryan

Thanks Ryan ! Its worth giving a shot. I really enjoy it this way especially the bottom round....its a pretty tender cut for a roast. This one that I did was even from an old buck...

 

[gnatboy911]

Looks tasty! I saved one bottom round off my elk this year to try and make pastrami, the other side I cut for steaks.

 

[Sowsage]

Looks tasty! I saved one bottom round off my elk this year to try and make pastrami, the other side I cut for steaks.

Thanks! I like to do pastrami too it's good stuff!
If you have never done it before I always follow daveomak instructions using pops brine. Always turns out great.
Its an old thread but here it is for your reference

Pastrami from Scratch -- using -- Pops Brining Method --

I think it was my last batch of Pastrami using a commercial corned beef, I was griping about having to pay XXX $/pound for the brining liquid while purchasing the beef... seemed like a waste of $$ plus I thought making Strami from scratch was no biggee...and I could control all the details.. ...

www.smokingmeatforums.com

 

[gnatboy911]

Thanks! I like to do pastrami too it's good stuff!
If you have never done it before I always follow daveomak instructions using pops brine. Always turns out great.
Its an old thread but here it is for your reference

Pastrami from Scratch -- using -- Pops Brining Method --

I think it was my last batch of Pastrami using a commercial corned beef, I was griping about having to pay XXX $/pound for the brining liquid while purchasing the beef... seemed like a waste of $$ plus I thought making Strami from scratch was no biggee...and I could control all the details.. ...

www.smokingmeatforums.com

Awesome, thanks for the link!