https://twitchinkitchen.com/ Wed, 06 May 2026 19:47:01 +0000 MyBB https://twitchinkitchen.com/thread-490.html Sat, 18 Feb 2012 07:12:52 -0500 https://twitchinkitchen.com/thread-490.html
Use about a 3 pound venison (beef) roast. I use the loin.

Preparation:

Trim all fat off loin/roast.

Mix 6 TBS of Morton TQ, 1 TBS black pepper and 1 TSP of Hickory season salt (optional) with 12 ounces of water, and injected 2 ounces of this solution into the middle of each 3LB loin/roast.

Mix 3 TBS of Morton  TQ, 1 TBS Brown Sugar, 1 TBS black pepper and 1 TSP Hickory season salt (optional) and rub well on each 3LB loin/roast

Put in Zip-Lock bag & put in fridge at 37˚/38˚ for about 10 days. Flip once a day.

Remove from fridge, rinse & soak in ice water for 1 hour, draining once at the half hour mark.

Dry best you can with paper towels.
Put on smoker rack (or container with no lid) & put in fridge unwrapped overnight to start drying.


Next Day:
Preheat Smoker/oven to 100˚.
Put meat in smoker/oven for 6 hour at 100˚
Bump temp to 120° for 3 hours.
Bump temp to 140° for 2 hours
then bump to 180° for aprox. an hour, until internal temp reaches at least 158°


I have just finished one and will post a pic when the sun comes up.

Enjoy


  dried_venison.jpg (Size: 852.8 KB / Downloads: 0)


  venison 004.jpg (Size: 699.31 KB / Downloads: 0) ]]>
Use about a 3 pound venison (beef) roast. I use the loin.

Preparation:

Trim all fat off loin/roast.

Mix 6 TBS of Morton TQ, 1 TBS black pepper and 1 TSP of Hickory season salt (optional) with 12 ounces of water, and injected 2 ounces of this solution into the middle of each 3LB loin/roast.

Mix 3 TBS of Morton  TQ, 1 TBS Brown Sugar, 1 TBS black pepper and 1 TSP Hickory season salt (optional) and rub well on each 3LB loin/roast

Put in Zip-Lock bag & put in fridge at 37˚/38˚ for about 10 days. Flip once a day.

Remove from fridge, rinse & soak in ice water for 1 hour, draining once at the half hour mark.

Dry best you can with paper towels.
Put on smoker rack (or container with no lid) & put in fridge unwrapped overnight to start drying.


Next Day:
Preheat Smoker/oven to 100˚.
Put meat in smoker/oven for 6 hour at 100˚
Bump temp to 120° for 3 hours.
Bump temp to 140° for 2 hours
then bump to 180° for aprox. an hour, until internal temp reaches at least 158°


I have just finished one and will post a pic when the sun comes up.

Enjoy


  dried_venison.jpg (Size: 852.8 KB / Downloads: 0)


  venison 004.jpg (Size: 699.31 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-376.html Mon, 20 Jul 2009 08:44:35 -0400 https://twitchinkitchen.com/thread-376.html Ingredients

• 1 1/2 lbs. ground deer meat
  
• 1 egg
  
• 1/4 cup milk
  
• 1/2 cup seasoned bread crumbs
  
• 1 tsp. worcestersire sauce
  
• 1 tsp. dijon mustard
  
• 1 tbls. soy sauce
  
• 1 tsp. salt
  
• 1/2 tsp. each of basil, majoram, pepper, paprika
  
• 6 onion rolls
  

Directions

1. Blend all ingredients, make patties cook to desired doneness on stove , broiler ,or grill. serve on onion rolls with lettuce, tomato, onion, and pickles. choice of condiments and side.]]> Ingredients

• 1 1/2 lbs. ground deer meat
  
• 1 egg
  
• 1/4 cup milk
  
• 1/2 cup seasoned bread crumbs
  
• 1 tsp. worcestersire sauce
  
• 1 tsp. dijon mustard
  
• 1 tbls. soy sauce
  
• 1 tsp. salt
  
• 1/2 tsp. each of basil, majoram, pepper, paprika
  
• 6 onion rolls
  

Directions

1. Blend all ingredients, make patties cook to desired doneness on stove , broiler ,or grill. serve on onion rolls with lettuce, tomato, onion, and pickles. choice of condiments and side.]]> https://twitchinkitchen.com/thread-365.html Sun, 17 May 2009 00:14:07 -0400 https://twitchinkitchen.com/thread-365.html
Is there anything special I need to do when cooking venison? I think I've read about soaking it in salt water or something... but I don't see why that would be necessary? Does it really taste that funky if you don't do something to 'get the wild flavor out' or whatever the complaint is supposed to be?

Any ideas for preparing a venison roast? I guess it would be the same as beef? I'm pretty clueless here. Thanks for feedback.]]>
Is there anything special I need to do when cooking venison? I think I've read about soaking it in salt water or something... but I don't see why that would be necessary? Does it really taste that funky if you don't do something to 'get the wild flavor out' or whatever the complaint is supposed to be?

Any ideas for preparing a venison roast? I guess it would be the same as beef? I'm pretty clueless here. Thanks for feedback.]]>