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re: Smoked Venison, Two Ways (w/ pics)
Posted on 1/18/19 at 1:02 pm to Paddyshack
Posted on 1/18/19 at 1:02 pm to Paddyshack
Take the hind quarter and make a ham. I followed Steven Rinella’s method and it was fantastic. I brined it for 9 days then smoked it for 10 hours. (I deboned and trussed mine)
It was surprisingly tender, mild, and delicious.
Meateater video
It was surprisingly tender, mild, and delicious.
Meateater video
0
Posted on 1/18/19 at 1:11 pm to Paddyshack
I cut my shoulders into 3 sections (also a Steve Rinella favorite) and braise them in the crock pot or dutch oven as a roast. Tendons cook down and the meat always comes out tender.
Posted on 1/18/19 at 1:16 pm to TroyHenley
quote:
I cut my shoulders into 3 sections (also a Steve Rinella favorite) and braise them in the crock pot or dutch oven as a roast. Tendons cook down and the meat always comes out tender.
I wonder if I could still do that?
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