Deer, bone in front shoulder. What do I do with this thing?
Never made venison anything, no clue about the meat, I would assume it would all be pretty lean but I don't know. It has been in the freezer for a while and they asked me to throw it on tomorrow while doing some brisket.
I found a recipe for venison biltong which looks amazing, but not sure if you can do that with shoulder.
Jerod Broussard Is getting a callout because one of his pics was hunting, and I have seen him mention it a few times
If you had more time I would debone and follow The pastrami recipe on AR. I have made it now 4-5 times and it gets devoured. Only difference is I only cook to 150 and hold according to the chart for cooking times with temperatures. Not sure I would steam either it comes out super moist and haven't had anything but compliments. I didn't steam it the last time, I think it comes out better.
The Outdoorsman Venison Pastrami it is! The front shoulder was weird, not as much meat as it looks. He also gave me a 3 pound roast so I think this is a good method. It is in the brine now, my only real concern is that there are several smaller pieces that I think may get too salty.
I ran out of shoulders and hams and needed to use up some back straps (loin meat) I cut them into three pieces and just kept moving them around each day. I still brined/pickled for up to 2 weeks once it absorbs the salt I don't think it will take anymore because it's smaller. I then de-salted in fresh water found that about 4 hrs was long enough for the smaller pieces averaging about 0.75 lbs. , larger pieces I would de-salt longer.
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