venison

[squirtthecat]

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!

[KevinG]

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.

[squirtthecat]

Cool, thanks!

A coworker is getting two processed this afternoon and wanted to know what to get.  (along with the ground stuff, etc.)

 

[HawkeyeSmokes]

Watch your finished IT with it. Venison dries out quick if over cooked.

[squirtthecat]

10-4.  I'd probably go to the minimum, then cool/vackpak for them to reheat.

[justpete]

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 ?

[Tenpoint5]

The heck with that just get a whole loin and make Venison Canadian Bacon or  VCB

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.

[squirtthecat]

The heck with that just get a whole loin and make Venison Canadian Bacon or  VCB

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)

[hal4uk]

STC...

Bring it on over. 
You CAN'T goof up and dry it out on Tex.

[Tenpoint5]

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!!

[hal4uk]

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.

[squirtthecat]

The idea of dryin' out in the Smokin' Tex is - well - far-fetched.

You guys should give it a try in the Bradley!!

I smell a throwdown brewing...   

[hal4uk]

Call Bobby Flay.  He can bring his skillet.
At least I'll come in second...

[Tenpoint5]

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.

[squirtthecat]

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.  ???