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venison

Mark
Mark Posts: 295
edited November -0001 in EggHead Forum
What is the best way to smoke a venison shoulder without the bone. The meat is from a 200 lb. buck. I would like a brine recipe along with cooking instructions. Thanks to all the folks out there willing to help
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Comments

  • Marvin
    Marvin Posts: 515
    Mark,
    For the brine: 2/3 cup kosher salt and 2/3 cup sugar per gallon of water. Since it is venison, I would definately use 20 crushed juniper berries or substitute 1 qt of gin for a quart of water. Juniper is great to get out some "gaminess". Other spices: garlic, thyme, black pepper, or anything else that you like can be added. Make sure that it all stays at 40 degrees or less for 24 hours.[p]Rinse the shoulder; rub it with you favorite rub; and smoke it with apple or pecan wood as the dome temp slowly rises to 350. Take is off when the meat temp reaches 140 and let it sit for 15-30 minutes before carving.[p]Whatever recipe you choose, let us know how it turned out. Enjoy!
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  • YB
    YB Posts: 3,861
    Mark,
    I only make stew meat or burger out of the shoulder it just has to much muscle in it.
    Larry
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