Smoking venison
- Thread starter Roohunter
- Start date
I did a muntjac leg a while ago in the smoker
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Something a little different
Just after Christmas @Tim.243 had a young muntjac going spare that was in fantastic condition and looked as though it would be great eating. I broke it into primals, vac packed it and put it in the freezer until I could think of something I wanted to make. Fast forward nearly a month and I...
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jthyttin
Well-Known Member
I get very repeteable results by weighing the salt (don't use iodine salt if you want max smoke flavour) to get 2.5%, keeping all pieces separate with butcher's paper (few days in fridge). You can add spices also, I use dry spices only (no marinade etc). Take the paper of for last few hours to get the surface moisture off the meat. Keep notes of the spices so you can repeat if results are good. I recommend trying only one or two spices at time. That way you find out what works, can experiment which spices go well together etc. After the "basic research" is done you can try more complex combinations if so desired.
I basically do only separate whitetail (and sometimes moose) roasts, all sinew etc. cut out.
If I eat the meat right away (warm) I usually go for about 55 Celsius, and if put into vacuum and fridge, maybe 3-5 degrees higher. Find it easier to cut thin slices, and prefer the texture more when it's cold. Maybe you could reheat the pieces in oven, monitoring that inner temperature stays 50 Celsius or so, haven't tried. Regular heating kind of defeats the purpose, since the meat cooks.
When smoking at around 100 Celsius, I find the inner temperature doesn't rise after taking the meat out. For best results you need to test what the temperature is in different parts of your smoker, and monitor each piece of meat (in addition to at least one reliable reading from the smoker itself). You can move the sensors around when you take some of the meat out.
I basically do only separate whitetail (and sometimes moose) roasts, all sinew etc. cut out.
If I eat the meat right away (warm) I usually go for about 55 Celsius, and if put into vacuum and fridge, maybe 3-5 degrees higher. Find it easier to cut thin slices, and prefer the texture more when it's cold. Maybe you could reheat the pieces in oven, monitoring that inner temperature stays 50 Celsius or so, haven't tried. Regular heating kind of defeats the purpose, since the meat cooks.
When smoking at around 100 Celsius, I find the inner temperature doesn't rise after taking the meat out. For best results you need to test what the temperature is in different parts of your smoker, and monitor each piece of meat (in addition to at least one reliable reading from the smoker itself). You can move the sensors around when you take some of the meat out.
Sunrise Stalker
Well-Known Member
what's a green egg?
A brand of Komodo style BBQ.
Have had Green Egg but prefer Komodo Joe.
Have you tried a reverse sear?
Smoke on low heat then remove and increase temperature return and sear
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Not yet will be giving it a go, how do you judge the time of the sear ?
Hi Covert ,
I inherited the Egg so it's been a trial and error journey, so any tips are appreciated.
Is the Komodo easier to control?
Thanks
olliehopes
Well-Known Member
Treat it like you would beef is probably the most basic advice. I've smoked quiet a few bits on my traeger, all of which came out beautiful!
olliehopes
Well-Known Member
I was using a hickory/oak mix
What works for me is
Treat like lean steak.
High a temperature as you can get it up to.
Literally a few minutes each side , you’re only looking to sear a few millimetres in depth.
Then let it rest.
About the same. , seem to be able to control temperature and smoking slightly easier with the bottom vent and more adjustment on the top of the Kamado Joe. Also the Kamado Joe comes with more accessories, especially the SlowRoller for smoking which you can easily smoke something over night. The Pizza insert is also good.
For smoking and long cooks my preference is to use the biggest jump wood charcoal you can get.
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