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Jerky-Cured Smoked Venison Roast

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TasunkaWitko View Drop Down
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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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 04 December 2013 at 22:42
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!
Enjoy The Food!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 December 2013 at 23:37
Originally posted by gonefishin gonefishin wrote:

.I can imagine venison chipped beef would actually fit better than beef.

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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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 November 2017 at 13:30
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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