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Re: Hey Dizzy Pig Chris


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Posted by Juggy D Beerman on December 01, 2014 at 12:21:07:

In Reply to: Hey Dizzy Pig Chris posted by bbqBob on November 30, 2014 at 22:18:58:

Yo Bob, I don't know how venison would taste using a cure. I do use TQ in Randy's pastrami recipe that I have adapted for venison. I will post that recipe in a follow up to this post.

Meanwhile this is the recipe I use for marinating backstrap or injecting hind quarters. If I am using this solution for an injection, I omit the vegetable oil. Also if I am using this for an injection, I will mix the ingredients the day before so the flavors meld. I then strain the solution so the needle will not clog when you are injecting. I use about one fluid ounce per pound of meat. I inject no more than four hours before cooking time. Any longer than four hours will turn the meat mushy before it even cooks. After injecting, I use a 50/50 combination of brisket rub and Montreal Steak Seasoning on the exterior of the meat.

Venison is best served no hotter than medium rare. Anything cooked over 155F will tend to be tough and dry. I prefer a finish temperature of 145F or lower. Cook the backstrap or hindquarter @ 250F until it hits an internal temperature of 145F. If you are just cooking backstrap, you can kick the heat up some. The last ten pound hindquarter I cooked took about 30 minutes per pound @250F to reach an internal temperature of 145F.

Once the meat hits 145F, I wrap the hindquarter in foil and add some Rick's Sinful Marinade inside the foil and let the meat rest for 30 minutes before slicing. You can substitute beef broth instead of the RSM.

Here is the injection recipe for the venison. I will also mention that this works good on lamb. Q'Sis first posted this recipe on the BBQ Forum.

From a thin paperback booklet, called, "The Barbecue & Smoker Cookbook, from the Kitchens of Southern Living"

Magnificent Marinade:

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire
4 cloves garlic, chopped
2 T. dry mustard
1 T. coarsely ground pepper
2 1/2 teaspoons salt
2 teaspoons chopped fresh parsley


Rick's Sinful Marinade:

12 oz. can of beer
cup cider vinegar
Worcestershire sauce
cup olive oil
2 tablespoons barbeque sauce
1 tablespoon of beef base
1 tablespoon rub
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon MSG

I will post the pastrami recipe next.......

Deers to you,

Juggy



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