WEBJan 11, 2022 · Add the venison roast to the brine. Place a plate on top of the meat to keep completely submerged. Cover and refrigerate for 3 days. Remove the venison from the brine, rinse it and then dry it thoroughly. …
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WEBNov 18, 2020 · Roll the neck up like a jelly roll, and tie it snug with twine, then coat the outside lightly with more pepper and coriander. Vacuum …
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WEBJan 21, 2019 · Set a big roasting pan in the oven and pour boiling water in it so the water is about 1 inch deep. Put a rack in the pan to keep the pastrami elevated over the water level. Ideally you cover this whole …
WEBMay 6, 2018 · 1/2 teaspoon of garlic powder. 2 tablespoons of ground black pepper. Process: Mix everything thoroughly together in a bowl. Rub it thoroughly over the roast, getting a nice coating. Throw the roast in a …
WEBJan 28, 2022 · Clean and square bottom rounds. Prepare brine by dissolving salt and spices in half the water, bring to boil, allow to steep 5-10 minutes. Add remaining cold water to …
WEBJul 8, 2021 · Turn the smoker or oven to 275 degrees Fahrenheit. Add 1-2 cups of water to the sheet pan and cover in foil. Carefully place the pan in the oven or smoker to steam for 1 to 11/2 hours. Carefully remove the …
WEBCooking Instructions. Place all ingredients for the brine into a large stock pot. Bring to a rapid boil then reduce heat and simmer for 15 minutes, stirring often. Remove the pot from the heat and allow the brine to cool …
WEBSep 16, 2021 · 1 gallon water, 1 cup kosher salt, ¾ cup brown sugar, 3 tablespoons pickling spice, 2 tablespoons pink cure salt. Place roasts in a separate container and pour brine over the top so all meat is well …
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WEBMar 13, 2024 · Blast rub spices in a spice grinder enough to break down but also leave a bit of texture in the rub. Apply the rub to all sides of the roast. Smoke the roast for 2 hours …
WEBMar 31, 2011 · Heat-smoke the beef (or venison) using your favorite wood chips, such as hickory, until the meat reaches an internal temperature of of 150 degrees.
WEBJun 21, 2018 · Coat the roast with the rub and place in pre-heated smoker. Smoke to an internal. temperature of 150°. Time will vary due to a number of factors, but expect the …
WEBFeb 10, 2021 · Directions: Trim silver skin and connective tissue from your venison roast as needed. Set roast aside. In a large bowl or pot, make the brine by mixing together the …
WEBDec 25, 2022 · Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; …
WEBJan 27, 2011 · Soak the roast in a bowl of cold water for a few hours or overnight. Remove roast from soaking water, rinse, and dry thoroughly. 4. Coat the roast with the rub and …
WEBApr 20, 2021 · Preferably under 220 degrees. Place the dry rub in coffee or spice grinder. Pulse until you have a coarse textured dry rub. Coat the meat with the dry rub. Coat the meat with the cooking oil and then evenly with the dry rub. Place the neck into the smoker and cook for 3 hours, spraying with water or apple juice every 45 minutes.
WEBDec 18, 2017 · 2. Place the neck in the chilled brine, weighted with a plate to submerge. Cover and refrigerate for two days. 3. Remove the venison neck from brine and rinse …
WEB4. Once the roast is coated, place it in a ziplock bag and refrigerate for at least 24 hours. This will allow the flavors to penetrate the meat and create a delicious pastrami. 5. After …