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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WebSep 2, 2023 · Add all of the brine ingredients, minus the salts, to a mortar and gently crack. Add the cracked spices along with the salts to a container and pour over about 2 liters of cold water. Add the venison to a vaccum bag and pour over the brine. Seal the bag and set …
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WebMar 13, 2015 · Cooking 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 …
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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 and 40 minutes at 180
WebVenison is lean, clean meat. Higher in protein and lower in fat than beef, it is as free range and healthy as you get. If you’ve never tasted venison, it is close in flavor to grass-fed beef or bison. Rich, lean, but easy to …
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WebDec 27, 2020 · Venison Pastrami. This recipe slightly modified from Hank Shaw… Ive been experimenting with a few different recipes and his is by far the best with a little tweak here and there to suit my liking. Salt: Salt is a big part of the curing process so be sure to get the ratios correct. The salt and cure ratio is this: 2% of the weight of the meat
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 …
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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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 kosher salt, brown sugar, Insta Cure #1, …
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; …
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.
WebMar 3, 2018 · Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day. To cook, rinse the meat well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.
WebOct 13, 2014 · Remove it in deer from sagebrush or sketchy areas. Toss the suet unless you want to make candles, soap or feed the birds. Slice off any fat that was exposed to air after you’ve hung the carcass. Never use deer fat in dry-cured salami. Uncooked deer fat is nasty and chalky. Use deer fat sparingly in sausages and burger.
WebDirections. 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; refrigerate for 5 days. Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture.
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WebSep 6, 2017 · Brine in the refrigerator for 4-5 days. Remove meat from the brine, rinse thoroughly, and then allow it to dry for an hour. Cut a small test piece, fry it and taste. If it’s too salty, soak the meat in cold water for an hour or two, rinse and dry. Next add the rub to the surface of the meat. You’ll want to generously coat it with the rub
WebAbout Hank Shaw. Hank Shaw is a James Beard Award winning chef, author, hunter, angler, forager and wild foods expert constantly on the lookout for new things to gather, catch and eat. Hank stands at the forefront of the wild foods movement, and his website Hunter Angler Gardener Cook (huntgathercook.com) is the internet's largest source of