DRIED VENISON OR SMOKED PORK BUTTS OR LOIN
We got this recipe from a friend of my husband's that had a meat processing plant & made dried beef. We tried it with deer & is even better than beef. We use it on sandwiches or in appetizer recipes,or use it in grill cheese sandwiches, etc. While picture appears raw, it is actually not. It is fully cooked & cured. We also make...
Provided by Peggi Anne Tebben
Categories Wild Game
Number Of Ingredients 3
Steps:
- 1. Use deer roasts cut from the hind quarters & loins of deer. Trim & remove all outer silver skin.
- 2. Mix dry seasoning & water in gallon pail. **Can get dry seasoning from Sausage Maker, online. We buy ours in Des Moines, but I see now that Sausage Maker has it.
- 3. Put meat in net bags for hanging & smoking. Inject liquid into meat from every angle so that it is thoroughly distributed inside the meat. Cure in fridge in covered container for 7 days. I put these in a deep hotel pan & cover the pan with plastic wrap & then invert a shallow hotel pan on top of it.
- 4. At the end of 7th day,set out on counter the night before you smoke it to get to room temp. So... if you inject it on a Monday morning, then the next Sunday night before you go to bed, set it out to room temp.
- 5. Smoke meat @ 130 ° for 2 ½ hours, With smoke on it.Take away the smoke chips,& increase temperature to 175° for 6 more hours or so until internal temperature of meat is 156°. Hams should only be about 136°. May take longer. May take less.
- 6. Take meat off & immerse meat in a sink of ice water to bring the internal temp. of meat down, to stop the cooking process. When cooled off, drain & return to fridge to cool overnight. Next day, remove the netting & slice thin on electric slicer. Slice against the grain, not with the grain. I freeze in 1# pkgs. Double wrap with freezer paper or vacuum pack it.
- 7. IF DOING PORK: We use a pork butt & remove bone & cut in half. Follow all steps above, except internal temp. should only get to 140° We freeze it whole & use as a small ham.
- 8. ALSO POR LOIN: Follow all steps above , except temp. should be 140°. The loins, we slice thin & freeze also & when ready to use, just heat in oven on a broiler pan with water in the lower pan & cover with foil, to just steam it slightly. Then place several heated slices on warm hamburger bun or hoagie & slather with thin, warmed BBQ sauce, like at Arby's.
VENISON PORK SAUSAGE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 32m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine pork, venison, salt, black pepper, sage, basil, chili powder, Cajun spices, onion powder, cayenne pepper, and mustard in a large bowl and mix well. Form into patties, logs, or fill sausage casings.
- Heat grapeseed oil over medium-high heat in a large skillet. Cook sausage until browned and cooked through.
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- Mix the salt and sugar together and massage the mixture into every part of the venison. Do this over some sort of tub or container - a baking sheet works well - so you don't lose any. Put everything, including any stray cure mixture, into a large plastic bag or container that will just about hold the venison. Let this sit in the fridge anywhere from a week to 10 days. Turn the meat over once a day.
- Rinse off the meat and pat it dry. If you want, you can set the venison on a rack uncovered in the fridge for a day before smoking.
- Smoke the meat slow and low - I prefer somewhere between 175F and 200F - with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F. I prefer about 130F.
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