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Venison shoulders Sunday - Any Help Welcome..

Greetings friends,

First cook on a Rockwood lump tomorrow, and my neighbor shows up with two deer shoulders. I have them brining in the walk-in in a cup of sugar, cup of salt, and some peppercorns. Tomorrow just wrap them in bacon and an easy direct 400*?

I know larding is the best way, but I'm lazy and there is nothing but silver skin as far as the eye can see. More just to try this as an experiment.

If there's something obvious I'm
Missing lemme know.

Hope you have a great weekend! Thanks!
8-Damien
Large BGE -- Greensboro!


Comments

  • Please post pics of the ride.


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    XLBGE 
  • Thanks gang for the Rockwood buy, and Stuart and Nathan for the delivery. Bacon weaving is a PITA. imageimageimageimage
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    Large BGE -- Greensboro!


  • I guess I was expecting "hams". I found a great write up but now can't find the link.

    Curious to how that silver skin is going to turn out.


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    XLBGE 
  • I guess I was expecting "hams". I found a great write up but now can't find the link. Curious to how that silver skin is going to turn out.

    Agree. They look like a lost cause to me, but trying it anyway. Might just be like a big venison chicken wing.
    Large BGE -- Greensboro!


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    Large BGE -- Greensboro!


  • No idea how to eat this thing...

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    Large BGE -- Greensboro!


  • As far as how to eat get a knife and firk and attack im sure you will succeed
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • Well how was it?? I just see a nice lump of bacon


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    XLBGE 
  • MaskedMarvelMaskedMarvel Posts: 1,323
    edited November 2013
    It's awful. Moist. Delicious. Impossible to eat with all the sinew. Dammit. Really really moist, though. No Gamey taste at all, to me. Might take it even higher to break down the tissues more if I ever do this again - I took it to ~150*.

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    Large BGE -- Greensboro!


  • It's been a minute since I've skinned a deer, but I bet you could trim that up and fix that next time.


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    XLBGE 
  • I've seen some mighty fine looking write ups on venison roast. People deboning the ham, tying it, wrapping in bacon and then making sliced roast "beef"


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    XLBGE 
  • Brought it to the restaurant today. Threw it right on the grill as is. Carmelized the outside. Really broke down the tissues more. Delicious. Will do a reverse sear next time - lesson learned. :)
    Large BGE -- Greensboro!




  • _______________________________________________

    XLBGE 
  • Thank you.
    Large BGE -- Greensboro!


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