Brine for venison hind quarter
WebIf you have a food-grade syringe, inject some of the brine throughout the quarter, especially near the bone. Submerge the meat in the brine and refrigerate for 24 hours. 3. Transfer the hindquarter from the brine to a rack set inside a baking sheet. Pat the exterior as dry as possible, then let the roast rest for an hour. 4. WebOct 27, 2024 · Prepare the brine by adding water, salt, pink cure, brown sugar, and 1 tablespoon of pickling spice to a large pot. Set over high heat and bring to a boil then reduce to a simmer. Let the pot simmer for 10 minutes, or until all of the sugar and salt has dissolved. Place the brine in the refrigerator to cool completely.
Brine for venison hind quarter
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WebIn this video, I demonstrate How to Smoke a Deer Hind Quarter without drying it out! I hope you enjoy this video. Please feel free to let me know if you have... WebMay 22, 2024 · Steps: Combine all the ingredients in a large pot and bring to a boil. Remove from the heat and let cool. Add the meat and submerge, using a plate or other weight to keep it under water. The optimum …
WebIt depends on how big your hindquarter is, so you might need to add more water, up to three gallons, to submerge it entirely. After that, refrigerate the roast for 24 hours. The brine the meat to close up its pores and prevent … WebDec 2, 2009 · Marinades damage the structure of the meat, making it more tender–but also mushy. They penetrate less than 1⁄4 inch and can leave residues on the meat surface …
Web’20 lbs boned venison hind quarter. Brine:-3 tablespoons pickling spice – 3 Cups brown sugar – 3 Cups salt – 8 Tablespoons Prague Powder #1 – 4 cloves garlic – Steak rub ... Submerge the ham in the brine, be sure to … WebApr 4, 2014 · East Steps For Brining Venison. Site Staff. // April 4, 2014. Tips to prepare your toughest cuts. This content is restricted to subscribers of OutdoorNews.com. If you …
Jan 21, 2024 ·
Ingredients 1 large elk top round or 2 deer top rounds (approximately 6 pounds) 1 gal. water 2 tbsp. salt 2 tbsp. Better Than Beef Bullion or 4 cubes beef bullion + 1 tbsp. sugar 8 garlic cloves, smashed to release oils 6 sprigs fresh oregano 6 fresh sage leaves 6 sprigs of fresh thyme 6 fresh basil ... login to h\u0026r blockhttp://www.transientoutdoorsman.com/blog/2024/2/8/smoked-bone-in-whitetail-hindquarter iner electricWebNov 19, 2024 · Classic Brine. Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the mixture cool. You can add a … login to h\\u0026r block accountWebFeb 8, 2024 · 1 bone-in deer hindquarter. 2 sticks of butter. 2 tablespoons of pickling spice. 2 dried Shishito peppers (any pepper will work, just don’t get it too spicy; if you want heat, put it in the rub) 1 teaspoon of juniper … login to hsbc ukWebOct 21, 2024 · #2- Dry Brine Before Smoking Venison . Source: Serious Eats . Because venison has very little intramuscular fat throughout the meat, one of the most important things when smoking it is keeping the meat tender. A critical part of this is dry brining the meat before you start cooking it. ... login to h\u0026r block accountWebLayers of flavor with this massive Venison Hind Quarter. This 4 or 5 pound roast was brined for 24 hours and injected, then slow smoked for 9 hours. The resu... login to hscniWebNov 26, 2024 · Make some slits in the hind quarter and insert garlic cloves and stalks of green onion Make sure you have plenty of ice in the liquid to last overnight Drop in the hind quarter in and let it swim for 24 hours. Then smoke it like you stole it! Use you favorite sticks. I like hickory or pecan and mix it sometimes. Any quality smoking wood will work. login to hsn