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Jerky-Cured Smoked Venison Roast |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 04 December 2013 at 18:04 |
I intend to try this someday. This looks to be similar to the dried/chipped "beef" that is so good, and I figured I would post it to see if anyone wants to try it.
Note: My suggestions (parting ways with the actual recipe) are in italics: Jerky-Cured Smoked Venison Roast Recipe from The Hunting and Fishing Library/Complete Hunter Series 2 cups cold water (this could probably be left out in favour of a "dry" brine) 1 can/bottle lager-style beer Morton's Tender Quick appropriate for weight at the rate of 1 tablespoon per pound (other cures can be used according to package directions; salt would probably have to be added to taste) 2 tbsp red wine vinegar 2 tbsp Worcestershire sauce 1 tbsp dried onion flakes (half an onion, diced finely) 1 tsp garlic powder (2 garlic cloves, minced) 1/2 tsp white pepper (I would double this, and use black pepper perhaps) A 1.5- to 2-pound venison roast</span> Brine/cure for the required length of time (the recipe says overnight, but that's submberged in a liquid brine) Rinse, pat dry and allow pellicle to form Smoke at low temperatures, finishing to an internal temperature of 140 degrees. Allow to cool. Vacuum-pack or heat-and-serve; (I'm guessing it can also be sliced thinly as a deli-style meat). The page from the book was a bit warped (I use this book a LOT), but here's a photo: Anyone want to give it a shot? It sure looks good ~ By the way, if anyone is interested in the book, here it is on Amazon.com: http://www.amazon.com/Venison-Cookery-The-Complete-Hunter/dp/0865730687/ref=cm_cr_pr_product_top |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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This does sound good...I can imagine venison chipped beef would actually fit better than beef. One of these day I've got to try this recipe!
Thanks for sharing! |
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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It is, Dan - at least in my opinion! I tried it here: http://foodsoftheworld.activeboards.net/dried-beef-aka-chipped-beef-from-venison_topic1603.html This is quite possibly one of the easiest charcuterie projects that a person can try, bar none ~ take a look and give it a shot!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I'm bringing this back up to the top as I might see if I can give this a go this year.
The only question would be whether to do this as a dried, "chipped" venison type of thing, or with a wet cure, which would be used for more of a "roast venison" component to a meal, as originally written. Either way, it should be good! |
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