Smoked Venison Roast

[LABS4ME]

In an effort to continually find new ways to process my own deer and get my family to increse it's consumption of venison I try many new things. This one is a winner! Either eaten as a roast or as we prefer sliced into lunch meat. Especially if you want true lean venison for lunch meat as opposed to summer sausage.

For the brine:

1 cup Morton's tender Quick

1 gallon of water... (buy a jug of filtered drinking water)

2 tsp. of minced garlic (the kind in the little jar, fresh doesn't work as well)

2 tsp. black pepper

1 tsp. crushed red pepper

1 tsp. liquid smoke

1 jabanaro pepper - sliced

1-2 dashes (tsp?) pickling spice

small dash of whole mustard seed

-bring brine just to a boil and salt is dissolved

-let cool completely

-put roast(s) in plastic zip-lok bag or plastic or glass container with brine to totally cover meat

-marinate 5 days in the fridge to totally cure the meat

-smoke for 4-6 hours with hickory chips or sawdust. Make sure the wood is wet to get a good smouldering smoke going

-bring internal temp of meat to 180 degrees by raising temp in smoker or finish in the oven at 200-220 degrees till thermometer reads 180.

-slice very thin

I'm doing another 5-6 pounds of roasts right now and I slice it as thin as Arby's roast beef. Vaccume pack in 1/2-1 pound packages (if you work fast enough... it gets eaten real quick once it's sliced ) and take out of freezer as needed. Awesome on good bread with a slice of swiss and a little mayo or horseradish sauce... MMM MMM

I'm also gonna try warming it in a sauce pan and adding a little BBQ sauce and making warm BBQ sandwiches on crusty rolls.

Good Luck!

Ken

[Cooter]

Great timing, I've been thinking of smoking a roast - I got a small electic smoker from a friend and need to experiment. Question - is the 180 internal temp manditory? I know I heard 140 on an outdoor show the other night. Thanks, later.

[LABS4ME]

I guess I make sure it's over 165. My buddy (who's recipie this is) goes to 180. I think he may do this to 'dry' the meat a little more. Day 2 of the brine done.... boy those samies sure will taste good next weekend bird hunting in SoDak!

Good Luck!

Ken

[Mike89]

165 degrees is good, but try a good brown sugar ham cure sometime. The venison is awsome!

Mike

[setterguy]

Thanks Ken, I'm trying this this weekend.