| Community > Butchering, Cooking, Recipes |
| Smoked-corned-deer Roast. |
| (1/4) > >> |
| hunter399:
Gonna see how these turn out. Trying to use up some deer meat from last year. One is black pepper,garlic powder rub Other is Cajun rub. I will post recipe later if all turns out well. If it's good or not ,I'm eating it! Update this afternoon. |
| h20hunter:
My two cents is once you hit rare interal temp, like barely rare, pull that bany, wrap in foil and place in clean dry cooler for at least 1 hour. Don't open it. It will cook just a few degrees more and the prolonged rest will keep it juicy and still warm for slicing once you unwrap. |
| hunter399:
--- Quote from: h20hunter on July 29, 2021, 08:14:59 AM ---My two cents is once you hit rare interal temp, like barely rare, pull that bany, wrap in foil and place in clean dry cooler for at least 1 hour. Don't open it. It will cook just a few degrees more and the prolonged rest will keep it juicy and still warm for slicing once you unwrap. --- End quote --- Thanks I'll try that. |
| steeleywhopper:
Did you pre-corn the meat or are you going to do the corning process after it is smoked? I have corned venison roasts in the past and it is excellent, I have never smoked them but I may try that after corning and have pastrami. Good luck and keep us posted as those roasts look good! |
| hunter399:
--- Quote from: steeleywhopper on July 29, 2021, 08:28:07 AM ---Did you pre-corn the meat or are you going to do the corning process after it is smoked? I have corned venison roasts in the past and it is excellent, I have never smoked them but I may try that after corning and have pastrami. Good luck and keep us posted as those roasts look good! --- End quote --- Did the corning process first. |
| Navigation |
| Message Index |
| Next page |