Smoked venison

[Jpsmith1]

Such a simple recipe but it's delicious.

Take a venison roast, I used the "football" roasts out of the back quarters.. I'm not sure exactly what they're called correctly.

Weigh them in KG. Add 1% sugar and 1% salt to a ziplock. Throw the roast in, rub the seasoning in and allow to sit in the fridge for 4 days to a week.

Smoke to 130° internal and allow to rest.

Sliced thing with onions, peppers and mushrooms make delicious sandwiches.

 

[Wolf]

Such a simple recipe but it's delicious.

Take a venison roast, I used the "football" roasts out of the back quarters.. I'm not sure exactly what they're called correctly.

Weigh them in KG. Add 1% sugar and 1% salt to a ziplock. Throw the roast in, rub the seasoning in and allow to sit in the fridge for 4 days to a week.

Smoke to 130° internal and allow to rest.

Sliced thing with onions, peppers and mushrooms make delicious sandwiches.

Looks Delicious! Thanks for posting. I’m surely going to try this

 

[Jpsmith1]

Looks Delicious! Thanks for posting. I’m surely going to try this

Smoked Venison Roast Recipe - Smoked Deer Ham | Hank Shaw

How to make a smoked venison roast. Instructions on how to smoke a deer ham to make the best "roast beef" you've ever eaten.

honest-food.net

This is the recipe. Follow this and not the mangled version I posted

 

[Wolf]

Much Appreciated!

 

[mahonsr]

Nice i’m going to have to try this. If the cut you use is the one I’m thinking of I think it’s the sirloin off the hindquarter -one of my favorite cuts. Makes my mouth water just thinking about it…

 

[Ashy Larry]

Mine is now in the fridge salted/sugared. I added some black pepper to mine.

 

[Jpsmith1]

Mine is now in the fridge salted/sugared. I added some black pepper to mine.

Please report back how it turns out

 

[mahonsr]

Mine is now in the fridge salted/sugared. I added some black pepper to mine.

What are you using for the smoker?

 

[MattS87]

Looks delicious. Thanks for the recipe!

 

[RDF1]

We don't even get sausage made anymore. It all gets smoked. And some gets deli sliced for sandwich meat.

 

[Ashy Larry]

What are you using for the smoker?

Primo XL

 

[Aaron-in-CO]

Take a venison roast, I used the "football" roasts out of the back quarters

How does the connective tissue and inner silverskin in that sirloin roast turn out after smoking? Does it completely break down like when braised? Or is it still tough and you just pick it out as you eat it?

 

[Jpsmith1]

How does the connective tissue and inner silverskin in that sirloin roast turn out after smoking? Does it completely break down like when braised? Or is it still tough and you just pick it out as you eat it?

In the future, a little better trimming would benefit.

I generally slice it across the roast into super thin slices so the bits of connective tissue aren't hugely problematic

 

[RDF1]

What temp did you smoke with?

 

[Jpsmith1]

What temp did you smoke with?

I ran it on my pit boss at 225

 

[RDF1]

I ran it on my pit boss at 225

Ive been trying 200* and it seems like it works good.
usually about 2 hours and internal is 125-130*

 

[N_Steen]

I saw another recipe that brined a rear quarter for two weeks. I wonder the difference between brine and dry rub…

 

[RDF1]

I dont brine or anything. Usually the day after harvest the deer meat goes straight to the smoker.

 

[Ashy Larry]

Smoked mine today. Let it rest about 30 minutes. It was good but a little too smoky. I made up an Au Jus packet in a saucepan and added the meat, sliced. Took an Italian roll and hollowed it out some so it wouldn’t be too bready. Toasted that with provolone. Added mayo, deli mustard and Chicago Giardiniera. Holy shit what a sandwich.