WI-Carcosa
Lil-Rokslider
- Joined
- Feb 3, 2024
- Messages
- 143
Pretty simple smoked/baked game recipe. My favorite way to use cuts from elk/deer that are not tender enough for a steak and not enough connective tissue for a good slow cook. It is delicious and goes very fast.
Smoked venison/elk
Recipe below for 10lbs of meat
1 gallon water
2 T celery juice powder.
1 cup salt
1 1/4 cup maple syrup
Mix 1/2 gal of water and rest of ingredients. Heat on stove until salt is dissolved.
Add 1/2 gallon of cold water then chill mixture.
Trim meat and cut to strips no more than 2” thick. puncture meat with fork then add meat to brine. Put in fridge for 10-14 days, rotating meat daily (or as often as you can remember). Remove from brine, rinse, pat dry slightly then coat with 6 T black pepper (or to taste), 1 t onion powder, and 2 t garlic powder. Smoke at 225 hours with bowl of water in smoker until 160+ internal temp. If no smoker, Put meat in a roasting pan with 1" water and cover with aluminum foil. Bake 250 degrees until internal temp reaches
165 degrees.
(To make this a pastrami, add 3 T picking spice to the brine and add 2t ground coriander in the rub prior to smoking)
First 2 pics are elk, last 2 venison
Smoked venison/elk
Recipe below for 10lbs of meat
1 gallon water
2 T celery juice powder.
1 cup salt
1 1/4 cup maple syrup
Mix 1/2 gal of water and rest of ingredients. Heat on stove until salt is dissolved.
Add 1/2 gallon of cold water then chill mixture.
Trim meat and cut to strips no more than 2” thick. puncture meat with fork then add meat to brine. Put in fridge for 10-14 days, rotating meat daily (or as often as you can remember). Remove from brine, rinse, pat dry slightly then coat with 6 T black pepper (or to taste), 1 t onion powder, and 2 t garlic powder. Smoke at 225 hours with bowl of water in smoker until 160+ internal temp. If no smoker, Put meat in a roasting pan with 1" water and cover with aluminum foil. Bake 250 degrees until internal temp reaches
165 degrees.
(To make this a pastrami, add 3 T picking spice to the brine and add 2t ground coriander in the rub prior to smoking)
First 2 pics are elk, last 2 venison
