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 …
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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 …
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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 chill, inject meat with brine, submerge meat in remaining brine, refrigerate for 24-48 hours. Remove, wash, pat dry. Combine pepper and coriander, coat meat with spices, …
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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 in a refigerator.
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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
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WEBJul 29, 2022 · Bring to a simmer and stir to dissolve the salt and sugar. Remove from the heat, allow to cool to room temperature and refrigerate until thoroughly chilled. Add the venison roast to the brine. Place 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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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.
WEBFeb 1, 2019 · 6 teaspoons Instacure #1. 1 tablespoon pickling spice. 1/2 packed cup dark brown sugar. 1/4 cup honey. 5 cloves garlic. Combine all of this in a stock pot big enough to contain the meat and bring it to a simmer on the stove top. Once all the salt and sugar is dissolved, remove the brine from the heat, allow it to cool to ambient temp, then
WEBTrim any fat or sliver skin off the venison roast. Mix one pouch of Hi Mountain Seasonings Game Bird & Poultry Brine Mix with 3 1/2 quarts of water. Add the venison roast to the brine and refrigerate for 7 days. …
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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 seal the neck log to help the coating adhere and refrigerate overnight, or …
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 …
WEBJan 27, 2011 · 1. Mix cure ingredients and coat venison roast thoroughly. You really want to pack on the cure, leaving no surface uncovered. Place roast in gallon-size plastic bag and stick in the refrigerator
WEBMar 31, 2011 · Let the brine cool to remove temperature, then refrigerate overnight before adding a 5-pound piece of beef plate or brisket (or venison hindquarter). Weigh the meat down, as with a ceramic plate and a Ziploc bag of water, so that it …
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; …
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, and hot water. Whisk the mixture until the ingredients dissolve. Add in honey; mix well.