Smoked Venison

[RTreble]

Hello
I'm really enjoying making some smoked venison.
So far it seems to work best if I soak a haunch (off the bone) with water, salt, sugar, raisins & pepper. Keep it in the fridge for 10days and then into the smoker, to which i was using clogs of peat. Im yet to work out my salt ration to water. 1st batch was too salty and had to be soaked again.
Anyone else smoking venison and if so what is your preferred method?

 

[griff]

Dry salt, can't remember how many grams per kg but it gave a more consistent product. Weigh product add salt and spices, vac pac turn every day, product will produce its own brine and cannot be over salty if you get the correct ratio.This of course applies only to the end product you are trying to achieve, ie: parma ham type or a just a cured and then cooked meat.

 

[HonestJohn]

You cold or hot smoking?

 

[Robs]

I know of no decent cold smoked venison go biltong or similar. It just doesn't have the correct fat content unlike say pork or salmon so forget it. For hot smoking a weak brine cure feeling the meat texture change adding additional flavouring to suit then a short hot heavy smoke for around 60-90 minutes dependant of size of cuts and heat. Venison cold smoked or cured for long periods is just a waste of good ingredients.

 

[tim@tcs]

I’ve hot smoked venison sausage in my Bradley because the dinner guest couldn’t eat pork and they came out lovely with a crinkly skin like saveloys used to!
I’ve also cold smoked the scrag ends before mincing into sausages but it really does dry the meat out and means more water in the sausage mix.

 

[HonestJohn]

I know of no decent cold smoked venison go biltong or similar. It just doesn't have the correct fat content unlike say pork or salmon so forget it. For hot smoking a weak brine cure feeling the meat texture change adding additional flavouring to suit then a short hot heavy smoke for around 60-90 minutes dependant of size of cuts and heat. Venison cold smoked or cured for long periods is just a waste of good ingredients.

I know of no decent cold smoked venison go biltong or similar. It just doesn't have the correct fat content unlike say pork or salmon so forget it. For hot smoking a weak brine cure feeling the meat texture change adding additional flavouring to suit then a short hot heavy smoke for around 60-90 minutes dependant of size of cuts and heat. Venison cold smoked or cured for long periods is just a waste of good ingredients.

Thank you for the input

 

[RTreble]

You cold or hot smoking?

Its a hot smoke. All a bit Heath Robinson. I light a fire in the pizza oven, then extend the chimney over to a wooden box to which the meat / fish is hung. I have some Maple & beech to get chipped and try as i have ran out of peat. Roll on the next trip to Uist.