Author Topic: Any ideas  (Read 2106 times)

Walt

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Any ideas
« on: January 22, 2014, 01:26:17 PM »
I am processing most of the deer into tamales & sausage.  Naturally, I kept the backstraps a couple of roasts & I kept an entire leg from a smaller young doe.  Any suggestions........ This will be a cook for next week
Walt from South East Louisiana
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DivotMaker

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Re: Any ideas
« Reply #1 on: January 22, 2014, 03:15:54 PM »
Here's a suggestion...pack everything in dry ice and ship to me. ;D LOL!

Seriously, Looking forward to some good venison sausage and jerky recipes!!
Tony from NW Arkansas
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puddle jumper

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Re: Any ideas
« Reply #2 on: January 22, 2014, 08:15:45 PM »
Walt did you take a look at the neck roast i did...
I REALLY like them..
PJ
John from North Georgia
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DivotMaker

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Re: Any ideas
« Reply #3 on: January 22, 2014, 08:38:56 PM »
OK, so he's going to have to pack it in several dry ice packages. ;D
Tony from NW Arkansas
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Walt

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Re: Any ideas
« Reply #4 on: January 22, 2014, 08:58:55 PM »
PJ, the roast looked terrific.  I may be going that direction with a roast.  Not much on venison recipes so was hoping to shake a few out of you guys.

Tony, sorry all out of dry ice.
Walt from South East Louisiana
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puddle jumper

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Re: Any ideas
« Reply #5 on: January 22, 2014, 09:00:43 PM »
You got it buddy..
PJ
John from North Georgia
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DivotMaker

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Re: Any ideas
« Reply #6 on: January 22, 2014, 09:31:05 PM »
 :'( :'(
Tony from NW Arkansas
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Pork Belly

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Re: Any ideas
« Reply #7 on: June 04, 2014, 07:55:53 PM »
1 Gallon Water
1.5 Cups Kosher Salt
I know this is a late response to an old post but here is my opinion.

1 Cup Sugar
.5 cup Dark Brown Sugar
8 tsp. Pink Salt (Sodium-nitrite)
1 tbl. Pickling Spice
1 Head of garlic, pealed and cloves smashed flat

Bring all ingredients to a boil for 3-4 minutes. Turn off heat an allow Brine to cool to room temperature. Place leg Quarter in non-eactive container and cover with brine. Weight the leg quarter to keep it submerged.
Brine for 48 to 72 hours. Remove from brine rise with cold water and pat dry. Make a series of narrow cuts and stuff them with good quality bacon chunks. Place Leg Quarter in fringe on a rack uncovered for 24 hours. Smoke at 225 until internal temp is 140, remove from smoker and allow to rest 15 minutes before slicing.

« Last Edit: January 05, 2016, 03:12:40 PM by Pork Belly »
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Walt

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Re: Any ideas
« Reply #8 on: June 04, 2014, 09:08:19 PM »
Thanks.  I already cooked the leg.  But I could use the same method on one of the roasts I have.  Thanks for the suggestion.
Walt from South East Louisiana
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Weber EP-330 LP grill

DivotMaker

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Re: Any ideas
« Reply #9 on: June 04, 2014, 09:33:02 PM »
Hi Pork!  Head on over to the Introductions section and tell us about yourself.  We like to get to know our new family members! ;D
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!