Cold smoked

[Utectok]

So I’m hoping to cold smoke a haunch or two anyone done it ? Any ideas or tips? I thought divide up to muscle groups then salt sugar rub maybe some spices then 24 hours smoking ???

 

[Woodsmoke]

Wet brine it first. And inject it

 

[Utectok]

Wet brine it first. And inject it

ok inject with what? Sounds interesting

 

[Sampo]

Looking forward to hearing how its done. It was only earlier today I was thinking if one can spit roast venison or cook it over an open flame as I was doing my BBQ. Always love a new receipe or way of cooking.

 

[Coddy]

Would spit roast cooking a Deer work, due to minimal fat content unlike a pig?
Interesting if anyone done it.

 

[Woodsmoke]

ok inject with what? Sounds interesting

Sorry, I was a bit rushed. Make up a brine solution with salt, brown sugar, Cure1, and whatever other flavourings you like (garlic, bay, thyme, etc) If you have a brine syringe, inject the meat with the brine in five or six places, this gets the brine right into the meat and shortens the cure time. Brining it prior to cold-smoking ensures it stays moist, adds extra flavour, and the addition of Cure1 prevents any nasties

 

[Utectok]

Ohh great what’s cure1? Thanks for the tips

 

[nun_hunter]

Would spit roast cooking a Deer work, due to minimal fat content unlike a pig?
Interesting if anyone done it.

Check out Nick Weston here DJ BBQ vs HGC- The Ultimate Fire Cookery Course. - Hunter Gather Cook He is local to me and a friend of a friend and regularly cooks whole deer over open flame. Some are almost spatchcocked while he has done a few spit roasts using a stream and paddle wheel to keep it turning. He sources his venison from Eridge Park and if its cooking meat (or anything actually) outdoors he's the man to speak to.

 

[Woodsmoke]

Ohh great what’s cure1? Thanks for the tips

Here you go

Cure #1 (Prague Powder Number One) - Instacure #1 - Colouring Free

This is Cure #1, also known as Prague Powder Number One, A mixture of Salt (93.75%) and Sodium Nitrite (6.25%). This cure MUST be weighed accurately (Scales measuring 0.1g recommended) and used according to any recipe that specifies Cure #1 or Prague Powder Number One. As far as we are aware, we...

www.homecuring.co.uk

 

[Utectok]

Thanks buddy

 

[Woodsmoke]

Thanks buddy

You bet

It also helps maintain the colour of the meat. Used properly it's perfectly safe, and I won't cure or smoke without it

 

[Utectok]

Ok I’ve ordered that and found an old syringe that’s new old if you know what I mean. I’ve been doing some more reading and what’s the key thing according to health and safety I don’t really want to kill all my family with botulism!!!

 

[Woodsmoke]

what’s the key thing according to health and safety I don’t really want to kill all my family with botulism!!!

Have a read up on the use of Cure1 and Cure2? It's nothing at all to be scared of using, but it does need to be used correctly. Some may say the the of cure is unnecessary as they've 'been doing it for years without it', and it's true that the risk of botulism is very low, but to my mind it just makes sense to eliminate the possibility, especially as the myths about nitrites have been dispelled.

The general rule is, if it's not to be air-dried for a long period of time, use Cure1. For salami, prosciutto, chorizo, etc, use Cure2. Cure1 is nitrite-only, while Cure2 has both nitrite, and nitrate, which converts to nitrite over time and gives protection over the entire drying period

 

[Utectok]

Thanks that’s really helpful buddy

 

[Woodsmoke]

Thanks that’s really helpful buddy

No problem whatsoever mate. Just feel free to ask if there's anything else I can help you out with?

 

[Utectok]

Thanks That’s great do you have a salt sugar ratio to meat weight that works for u?

 

[Robek1980]

I have both cold and hot smoked venison it is in my opinion a strong naturally flavoured meat That is not benefiting from smoking. Spit roasting worked a treat with dry rub and constant mopping to keep it moist. Hope it helps

 

[HallyButt]

I never use Prague or cure 1, it’s nasty in itself...

 

[Woodsmoke]

I never use Prague or cure 1, it’s nasty in itself...

Only if misused by the ignorant. Use it correctly and it's perfectly-safe.

I have no plans to die of botulism

 

[shakey jake]

I never use Prague or cure 1, it’s nasty in itself...

can you back this comment with any facts?