Tuesday, March 27, 2018

Smoked venison leg

Preparation

Remove connective tissue and fat as you can. For bands of silverskin score them but don't cut into the meat.

Brine

For every  4 litres of water add:
  • 1/2 cup soy sauce
  • 3/4 cup salt
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 2 tblsps pepper
  • 1 tblsp black pepper

Soak the venison, covered, for 12-24 hours

Spice Rub

  • 1.5  part salt
  • 1 part beef stock
  • 3/4 part garlic powder
  • 3/4 part onion powder
  • 1/2 part black pepper
  • 1/2 part paprika
  • 1/2 part oregano
  • 1/2 part thyme
  • 1/4 part cornflour

Smoking

Wood chips - soak 1 pound of wood chips for 1-2 hours before smoking

Smoke - fill up water pan, fill wood chip box with soaked wood chips

Keep temperature at 200°F - 300°F

Smoke meat for 1.5 hrs per pound or until meat reaches internal temperature of 140°F. Remove and rest meat for 20 minutes.

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