Bambis are dropping around here, and I'm getting some inquiries (will smoke for Beer ;)) about smoking up some venison..
As I know diddly about it, what would anyone recommend? Any particular cut?
I don't think they are interested in jerky/sausage, I think they are thinking along the lines of a 'roast'..
They haven't processed the deer yet, that is this afternoon.
TIA!
Backstraps (New York boneless Strip) are the second best cut you can eat. Tenderloins are a little on the small side, but they are the best, as far as tenderness goes.
Cool, thanks!
A coworker is getting two processed this afternoon and wanted to know what to get. (along with the ground stuff, etc.)
Watch your finished IT with it. Venison dries out quick if over cooked.
10-4. I'd probably go to the minimum, then cool/vackpak for them to reheat.
Quote from: squirtthecat on December 02, 2009, 11:30:09 AM
10-4. I'd probably go to the minimum, then cool/vackpak for them to reheat.
What about possibly cold smoke and finish on the grill ?
The heck with that just get a whole loin and make Venison Canadian Bacon or VCB
(http://forum.bradleysmoker.com/index.php?topic=8264.0)
Quote from: Tenpoint5 on October 22, 2009, 02:05:43 PM
JD,
I made some VCB last year and it turned out Awfully good. I didn't use Habs recipe. I kinda followed the directions from Morton's Salt which is:
Canadian Bacon
Prep Time: 20 minutes; refrigerate 3-5 days
Servings: 1 pork loin, cut into 1/8 inch thick slices
Ingredients
1 boneless pork loin
1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix per pound of loin
1 teaspoon sugar per pound of loin
Directions
Trim fat from pork loin. Mix Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix and sugar. Rub mixture into the loin. Place loin in "food grade" plastic bag; tie open end. Refrigerate and allow to cure for 3-5 days. Remove from cure. Soak loin in cool water for 30 minutes; pat dry.
I added a splash of Maple syrup and used Brown sugar. I only let it cure for 3 days but will go for 4 days this year. I applied smoke and heated to 152* but got sidetracked and it went higher.
Quote from: Tenpoint5 on December 02, 2009, 07:08:11 PM
The heck with that just get a whole loin and make Venison Canadian Bacon or VCB
(http://forum.bradleysmoker.com/index.php?topic=8264.0)
Oh hell... If I did that, I'd have to tell him I ruined it and had to throw it out! (while secretly munching on it at work for the rest of the winter)
STC...
Bring it on over.
You CAN'T goof up and dry it out on Tex.
Hal even taking it to 163* IT it didn't dry out on me. The other batch I made was pulled at 152* disappeared just as fast! You guys should give it a try in the Bradley!!
I'm just sayin'...
You know I think the Bradley makes a better product...
But if there's any concern about dryin' it out...
Maybe split it up - try half in Smokin' Tex...
I dunno. I'm a cow/pig/chicken guy. Just an idea (?)
I do know I use a LOT of sugar in rubs for ribs/butts to get the caramelization/bark I want.
The idea of dryin' out in the Smokin' Tex is - well - far-fetched.
Quote from: hal4uk
The idea of dryin' out in the Smokin' Tex is - well - far-fetched.
Quote from: Tenpoint5
You guys should give it a try in the Bradley!!
I smell a throwdown brewing...
Call Bobby Flay. He can bring his skillet.
At least I'll come in second...
Nope NO throw down it wouldn't be fair I have done 8 or 10 VCB's, and poor Hal hasn't done one yet. Give it a try in the tex and let me know how it turns out.
He said they had the loins (they ended up with 2 does, a la 'FreePas') cut into chops. I guess I get to experiment with a top sirloin roast. ???
Quote1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix per pound of loin
What is Morton's Sugar Cure? Never seen that around here... I can get Tender Quick at a few places nearby.
http://www.mortonsalt.com/products/meatcuring/sugarcure.html
Quote from: squirtthecat on December 03, 2009, 04:39:38 AM
He said they had the loins (they ended up with 2 does, a la 'FreePas') cut into chops. I guess I get to experiment with a top sirloin roast. ???
It's all good, smokers are made for tougher cuts of meat anyhow. But don't worry, it's not like shoe leather, most people can't tell the difference anyhow. I've served top round, bottom round, eye of round, and backstraps all with excellent results.
Quote from: KevinG on December 03, 2009, 06:29:09 AM
It's all good, smokers are made for tougher cuts of meat anyhow. But don't worry, it's not like shoe leather, most people can't tell the difference anyhow. I've served top round, bottom round, eye of round, and backstraps all with excellent results.
Good deal. I'll wander through the recipe site and see what others have done with the various roasts..
Maybe a simple brine, then a simple rub. Or I can hit it with some CT, I've got boat loads of that..
I think they normally do theirs in the dreaded 'crock pot', so this will be an order of magnitude better to begin with!
I just deboned both hind quarters and cleaned.Took cheese cloth and sowed each quarter into its own bag just like a ham for hanging in smoke house.
First used Tender-Quick( 1. 4 cups water to one cup Tender-Quick
2. 4 T brown sugar
3. 2 heaping T garlic powder
4. 1 T white pepper or less use your taste
5. Inject meat with this using needle
6. put meat into crock and keep mixing tender-Quick using recipe on back of bag
until meat is completely covered also added juniperberrys and more brown sugar
weight down with plate to keep meat under brine must be kept at 38 or lower
if not you must add more salt or just put in frig.keep in brine for 1 day per pound of meat. 10 pounds=10 days i did two ten pounds =10 days.Air dry meat 2 hours put in smoker open damper wide open,set smoker temp at 130-40 degrees,for one hour or until out side of meat is dry.Close damper and smoke I use cherry or what ever your taste.Increase smokier temp to 175 and hold until internal temp of meat reaches152and cool and hang in cold for week or so mold mite grow don't worry trim of when ready to slice into chipped like beef.Instead of waiting for a week I use my commercial Dehydrator.Old way is start smoking at125 and hold 12 hours drop temp to 115 smoke up to 10 hours (i like 2 hours) and hold at temp with no smoke for several days.Expect about 40% shrink (NOW YOU HAVE MADE DRIED/SMOKED BEEF VENISON)
W E L C O M E to the Forum bear@70!
Welcome to the fun bear@70
I do dried deer quite often, almost the same way, I let mine dry in the fridge and have never got mold.
Sounds pretty good, however I never close my vent the whole way as you suggested.
Another good way if you're overly concerned about drying out is to get a larding needle and inject some bacon and wrap it in bacon. It does an excellent job of keeping the meat moist and adds that bacon flavor to it.
Take some of the backstrap and cut about 1/4 inch medallions. Place in a food bag and kinda flatten them.
Sprinkle a little seasoning, add a slice of onion, jalapeno, cheese. Roll that up and wrap in bacon and smoke or grill.
I did Hab's Canadian bacon recipe on one backstrap and a brown sugar cure from Butcher & Packer from a doe this year. They both turned out fantastic.
Experiment and see what you like. If it turns out bad, then get back out into the woods!