Smoked roe

[limulus]

Earlier today I was smoking some salmon and decided to try a piece of Roe saddle.
As the cut was quite a bit thicker than the salmon I left the meat in saline solution (about normal saline, 0.9%) for 45 minutes before smoking it with oak sawdust used.
I hot smoked the cut I had (about 1lb as is was only the thin end of the saddle) for 25minutes then allowed it to cool.....its delicious and the rest will be getting the same treatment tomorrow.

 

[klunk]

Works beautifully with young fallow too. Try a very rare hot smoke (5-10 mins), then wrap tightly in cling film, chill for a bit, then slice thinly and bash out to make smoked venison carpaccio. Serve cold on a platter sprinkled with a few roasted cracked cob or hazel nuts, parmesan shavings and a light drizzle of good olive oil and balsamic if you like. It's gooorgeous!

Right, all this talk of food has made me hungry. Off for a sarny.

 

[HWWC]

That sounds worth a try - I did air dry some a muntjac haunch when I had a stockpile a while back and it was very good, if a bit hard and salty on the outside

 

[Paul at Fechan]

this is sounding very tasty... may invest in a smoker

 

[roestalker]

Limulus, Andrea (the boss) has been smoking venison cuts for a while, it is delicious and she uses it for all sorts of recipes and starters. If the leg muscles are separated out of the haunch there are some excellent cuts there that smoke beautifully.

Paul, we bought a Bradley smoker some years ago and what a difference that made, very easy to use with great results every time. They are usually at the fairs demonstrating, that's the ones that haven't been cancelled. They will probably at the midland I would think, that is if you haven't already seen one demonstrated.

Best regards.

Jon.

 

[Orion]

If it's just hot smoking you're interested in doing then one of the ceramic Kamado style units can be used - Kamado Joe, Big Green Egg etc. They also allow you to roast, BBQ, grill and use as a pizza oven, so have the advantage over a dedicated smoker unit if you want the other functions.

No cheap but worth the money if, like us, you use it all the time.

View attachment 18510

And I can attest to the taste of hot smoked venison - roe haunch with a chilli marinade went down well.

 

[bogtrotter]

" SMOKED ROE"

Tried it could not get them to light

 

[User00003]

" SMOKED ROE"

Tried it could not get them to light

..the alternative word for 'cull' in gangster language

 

[Paul 600]

If it's just hot smoking you're interested in doing then one of the ceramic Kamado style units can be used - Kamado Joe, Big Green Egg etc. They also allow you to roast, BBQ, grill and use as a pizza oven, so have the advantage over a dedicated smoker unit if you want the other functions.

No cheap but worth the money if, like us, you use it all the time.

View attachment 18510

And I can attest to the taste of hot smoked venison - roe haunch with a chilli marinade went down well.

Orion, which one is that? Looked into getting a Komado but the shipping from the states is hideous!!

 

[Orion]

It's a Kamado Joe - available from a few UK outlets. I got mine from http://www.hotsmoked.co.uk/index.php as they are only up the road from me and she was willing to cut a bit of a deal and include some accessories. Now also on UK eBay and Amazon from other suppliers.

As I said above, the initial outlay may appear expensive, but I'm not exaggerating when I say we cook on it in one form or another every week, all year round - sometimes all week in the 'summer'. If you factor in how much a decent BBQ might cost and the additional cooking methods available with a Kamado, it starts to make some kind of sense, (at least that's what I keep telling myself!). Restaurant grade charcoal in bulk from my local farm/fuel suppliers feeds the beast and it's very economical in that respect.

 

[Paul 600]

Been wanting a Komodo kamado for years!! Don't know about the Joe, might be worth a look!!

 

[cowsmart]

Try dry frying cajun spice and crushed juniper berries in a dry frying pan until you can't stand being in the kitchen anymore...'you will know what i mean when you try it'...add water that will instantly boil then add to brine.....I brine in a 70% brine for 30-35 mins depending on thickness. I just have a cold smoker that I made from 2, 45 gallon oil drums but I just place in the oven for 30 mins after 12 hours of oak smoke.

 

[maxi stalker]

nice

 

[Gazza0208]

Sounds great, very popular in Portugal and Spain, you have it sliced on a bed of hoe made potato salad, not bought stuff!!

 

[western woodsman]

Yes light smoking of venison loin is superb, the last one I did was muntjac for two hours in a light cold smoke, then set aside and allowed to dry some more in the fridge. Before eating it was set out to room temperature and then sliced very thinly. It was all devoured immediately upon tasting by all who tried it. I have a Luhr Jensen 'Little Chief' electric smoker bought from Cabelas in the USA that even paying the VAT was cheaper than getting one in the UK- the only downside is having to plug it into a transformer, 220 down to 110. I think you can get those smokers here too, hunt around.